Pork Chops with Crushed Potatoes and Carrots

Serves 6

1 jar Muscovado Sauce
2 tbsp olive oil
6 x 200g lean pork chops, either bone-in or boneless
For the mash:
900g potatoes
250g carrots
milk and butter for mashing
bunch spring onions finely chopped

Heat the oil in a roomy frying pan. When hot brown the chops on either side then pour in the sauce. Bring to a simmer and cook gently for a further 5-8 minutes until the meat is cooked.

Cook the potatoes and carrots together in a large pan of salted boiling water for about 15 minutes until tender. Drain well, add the milk and butter and mash roughly. Season and stir in the spring onion.