Fry large pork chops very gently in butter with whole black peppercorns, finely chopped fresh sage leaves until sizzling and brown on both sides. When done, remove meat and heat up the pan. Add finely chopped chard (kale or spinach will do but need more or less cooking time) and soften. When al dente add twice as much cream sherry as you consider respectable. As this bubbles and the liquid begins to reduce, add a large spoon of grain mustard and enough double cream to create a luxury bed for the chops to lie on.Cooking chard, cream, kale, pork, sage, spinach
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