Buttermilk pork chops with brown butter mash

Method

1. Season the pork chops with lots of salt, pepper and the nutmeg on both sides, then put in a dish and cover with the buttermilk. Cover and put in the fridge to marinate for 8-24 hours.
2. When the pork is marinated, bring a pan of salted water to the boil. Peel and dice the potatoes, then cook in the boiling water for 20 minutes until soft. Heat the oven to 180ºC fan/gas 6.
3. Put a large pan over a medium-high heat. Scrape off the buttermilk from the pork chops and add them to the pan, standing up on their fatty side (you can arrange tongs clasped together and rest them against the side of the pan to keep them upright if needed. Once the fat is nice and crisp, flip them onto their sides and add the butter and sage leaves. Once it starts to foam up, baste the chops in the sage butter for a few minutes, flipping them regularly to get an even colour, then transfer the chops to an oven tray (leaving the butter in the pan) and cook for 4-6 minutes, depending on the thickness of the chops. Leave to rest for 5 minutes.
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4. Once tender, lift the potatoes out of the water with a slotted spoon (keep the water on the heat) and leave for a minute or so to steam dry – this will get rid of excess water. Cook the cavolo nero in the boiling water for 4 minutes, then drain and season with salt and pepper. Add the potatoes to the browned butter, pour in the milk and mash until smooth. Taste and season with salt. Serve the mash with the cavolo nero, pork chops and crispy sage leaves.