Malt-vinegar glazed pork chops with carrots, parsnips and Dijon pommes purée

Preheat the oven to 220°C

To prepare the pork, use a very sharp knife to thinly score through the skin. Stand each chop upright on its skin and, from the loin end, carefully slice between the meat and the fat cap about a third of the way through, leaving the centre attached. Insert a thin metal skewer down the length of the fat – this will help protect the flesh from overcooking. Set aside for 30 minutes to come up to room temperature

Place the potatoes in a saucepan and cover with cold, salted water. Bring to the boil, simmer for 20 minutes, until completely tender, then drain and leave to steam dry

Meanwhile, in a large roasting tray, toss the carrots and parsnips with the rapeseed oil, melted butter and a generous pinch of salt and pepper. Roast for 25-30 minutes, until golden and tender, tossing halfway, then remove and keep warm

Drizzle the rapeseed oil into a large cold frying pan. Place the pork chops in the pan, upright (skin-side down), so the fat cap is in direct contact with the pan. Cook over a medium-low heat for 20-25 minutes, ensuring the entire skin is in contact with the pan, adding more oil if needed. Allow the fat to render slowly until the skin is deeply golden and crisp, taking care not to let it burn

For the pommes purée, gently heat the milk and butter together in a small saucepan. Mash the potatoes, or ideally push them through a sieve or ricer one at a time. Gradually beat in the hot butter and milk until smooth. Stir through the Dijon mustard and season with salt. Cover and keep warm

Turn the chops onto their side (you may need to work in batches depending on the size of your pan). Increase the heat to medium-high and place a chef’s press or cooking weight on top. Cook for 3 minutes, then flip over, add half the butter, garlic and thyme and, once the butter is foaming, baste the chops for a further 3 minutes. Continue to cook the chops until the thickest part of the meat reaches 63°C on a temperature probe, turning and basting as you go. Remove the chops to a plate, cover with foil then repeat the cooking process with the remaining chops, herbs and butter

Rest the chops loosely cover with foil for 10 minutes

Pour off all but 1 tablespoon of the cooking juices, then return the pan to a medium heat. Add the vinegar, honey, Dijon mustard and garlic. Bring to a simmer and cook for 2 minutes, until slightly reduced and glossy, then whisk in the butter until emulsified. Taste and season

Toss the carrots and parsnips in the glaze until coated and hot through. Stir through the chopped parsley

Reheat the pommes purée if needed

To serve, slice along the bone of the chops and remove the skewers. Remove the skin and fat from the chops and slice it into bite-sized pieces. Slice the pork and arrange everything on plates with the root vegetables and pommes purée. Spoon over any remaining glaze in the pan and sprinkle with flaky salt. Serve immediately