Maple-cured pork chop with greens

his knockout recipe is from The Sportsman, a ‘scruffy, butter-coloured pub by the road in Seasalter, near Whitstable, that looks like the kind of place you might meet trouble’. But inside, all is awash with light, as happy families squeeze around scrubbed, rickety tables tucking into chef Steve Harris’ oysters with chorizo and soda bread, asparagus soup with soft-boiled egg, and pears poached in porter with Lancashire cheese. Adapted from The Gastropub Cookbook, a terrifically good collection of recipes and pub guide put together by Diana Henry (Mitchell Beazley, £20). The maple syrup not only flavours the pork, but creates an almost instant caramelisation in the pan.

Serves 4

• 1 tbsp Spanish paprika
• 4 tbsp maple syrup
• 3 tbsp vegetable oil
• 4 large pork loin chops
• sea salt and pepper
• 250 g greens or spinach
• knob of unsalted butter
• lemon juice
• 2 tbsp mayonnaise
• 1 tbsp grain mustard

1. Mix the paprika, maple syrup and 2 tbsp of the vegetable oil together in a bowl, and rub into the pork chops. Cover and refrigerate for whatever time you have, be it an hour or overnight.
   
   
2. Heat the oven to 140C/Gas 1. Heat remaining oil in a fry pan, and gently pan-fry each chop on either side, until it starts to blacken. (Be careful, as the rendered fat might spit). Using tongs, hold the chop up to colour the fatty side as well, then transfer to a baking dish. Roast for 25 minutes until tender.
   
   
3. Wash and dry the greens and finely shred. Cook in boiling salted water until tender, drain and dress with butter, lemon juice, sea salt and pepper to taste. Mix the mayonnaise and mustard.
   
   
4. Spoon the meat juices from the baking dish over the chops and season well with sea salt and pepper. Serve with the greens and the mustard sauce.