Place the chopped carrots and swede into a large pan of salted water. Bring to a boil, then reduce heat and simmer for 30–40 minutes until tender.

While the carrots and swede are cooking, pat the pork chops dry with kitchen paper.

In a small bowl, mix the grated parmesan, oregano, mustard powder, onion powder, salt, and a generous twist of black pepper. Coat the pork chops evenly on both sides.

Heat 1 tbsp oil in a large skillet or cast-iron pan over medium-high heat. Add the chops and cook for 5 minutes per side until caramelised and cooked through. If they are thick, you can finish them in the oven or leave them in the pan for a further 5-6 minutes. In the final minute, add a knob of the butter and baste the chops. Transfer the pork to a warm plate and loosely tent with foil to rest for 5–7 minutes. Leave the pan over medium heat for the gravy.

Pour off excess liquid fat from the pan, leaving roughly 1 tablespoon along with the caramelised browned bits. Sprinkle over 1 tbsp plain flour and stir continuously for 1 minute to cook out the flour. Gradually pour in the hot stock, scraping up all the pan drippings with a wooden spoon or whisk. Add the Dijon mustard, the Worcestershire sauce and the double cream, along with any resting juices from the pork chop plate. Leave the gravy to simmer on a very low heat.

Make the nut-brown butter for the mash - Melt the remaining butter in a small pan over low heat with the thyme leaves and a crack of black pepper. Cook for 3–4 minutes until foaming, nutty, and lightly browned, then take off the heat.

Once cooked, drain the carrots and swede thoroughly, allowing them to steam dry in the colander for 2 minutes. Mash until smooth or lightly textured, then stir through the warm thyme brown butter. Season to taste, cover, and keep warm.

Finally, add a tad more the butter in a wide frying pan or sauté pan over medium heat. Add the shredded sweetheart cabbage and toss for 2 minutes until glossy and beginning to soften.

Tip in the frozen peas along with 2 tbsp of water. Cover with a lid or foil for 2–3 minutes to let them steam. Remove the lid, turn the heat to high, and toss for 1 minute until the cabbage is tender with a slight bite and the liquid has evaporated. Season with salt and black pepper.

Reheat the carrot and swede mash - , spoon a generous mound onto each plate. Add a seared pork chop and a pile of the buttered sweetheart cabbage and peas. Serve immediately with the warm jug of creamy pan gravy passed around the table.