James Golding’s Maple Grilled Pork Chop with Whipped Potatoes, Pickled Maple Vinegar Fennel Salad

For the pork chop:

• 4 pork chops
• Salt and freshly ground black pepper, to taste

For the whipped potatoes:

• 500g maris piper potatoes
• 2 tbsp double cream
• 50g butter, softened
• Salt, to taste

For the salad and dressing:

• 1 tbsp whole grain mustard
• 2 tbsp maple vinegar
• 6 tbsp olive oil
• Fennel bulb
• Bunch of flat-leaf parsley, roughly chopped
• 2 cloves of garlic, peeled and crushed
• Salt and pepper, to taste
• 4 tbsp pure Canadian maple syrup (preferably dark syrup for its robust taste)

To make the pork chops:

1. Pre-heat the oven to 185C
2. Season the pork chop and sear in a hot pan until golden brown
3. Cook in a pre-heated oven for 10 minutes
4. Leave to rest

To make the whipped potatoes:

1. Peel and cut potatoes into small cubes
2. Bring a pan of salted water to the boil then add the potatoes and bring down to simmer until the cubes are soft
3. Mash with cream and butter and re-season to taste

To make the maple fennel salad:

1. Slice the fennel thinly and place in a bowl
2. Add the maple vinegar and half the maple syrup into a pan with pepper and salt. Bring to the boil, then pour over the fennel and allow to cool
3. When the pickling liquor has cooled, mix in the rest of the maple syrup, mustard, and olive oil to make the dressing

To serve:

1. Place the whipped potato on the plate
2. Put the pork chop on top of the potato
3. Place the pickled fennel alongside and drizzle with the dressing