Spinach mash with pork chop

Peel the potatoes and steam them until cooked.

Meanwhile, sauté the spinach in a knob of butter until cooked.

Mash the spinach together with the remaining butter into the potatoes, season, and add cream.

Place a roasting pan on the heat, let a knob of butter melt in it.

Season the chops with pepper and salt and fry them until nicely golden brown on each side.

Lower the heat and cook for another 5 minutes.

Baste occasionally with the foaming butter.

Remove the meat from the pan, pour the butter into a bowl and deglaze with beef broth.

Let it reduce, finish with a knob of butter and season if necessary.

And now make all those little wells in the mash and pour the sauce in, right?!?