Heat the oven to 180C/160C fan/gas 4. Season the pork chops, then fry in a large frying pan over a medium heat for 2-3 mins on each side until nicely coloured. If you have time, sear the rind of the pork chop in a hot pan to melt and crisp the fat slightly - this will take another 5-6 minutes, and you may need to hold the pork chop on its side to ensure it cooks evenly. Transfer to a baking tray and finish in the oven for 8-12 mins until cooked through (timings depend on the thickness of the chops). Check they’re cooked by inserting a knife into the thickest part – the juices should run clear.

Meanwhile, heat the oil in a frying pan or saucepan over a medium heat and cook the leeks for 3-4 mins until softened and slightly charred. Add the garlic and cook for another minute. Add the double cream, bring to a simmer and cook for 1 min. Remove from the heat and mix in the grated Parmesan. Season to taste.

Remove the pork chops from the oven and leave to rest for 10 minutes while you prepare your sides.

Heat the mashed potato according to the packet instructions, and if using, cook your kale in a hot frying pan with a little oil. When the kale starts to wilt, add a splash of water, season with a little salt and pepper, and cook until tender, with all the water having evaporated.

Serve the mash on warm plates, with the creamy leeks and the kale. Pilemon the rested chops and serve with a little Dijon mustard, if you like.