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Method

1. Add a large baking tray to the oven and preheat to 210C/190C Fan/Gas 6½. Rinse the potatoes to remove some starch, then pat dry with kitchen towel. Transfer the potatoes to a clean, large bowl, then add some black pepper and 2 tablespoons of the oil. Spread out onto the preheated baking tray and roast for 15–20 minutes.

2. Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes.

3. After the potatoes have roasted for 20 minutes, remove from the oven, shake and turn them to avoid sticking to the tray. Using a garlic press, crush the 2 remaining garlic cloves over the potatoes and season with salt. Give them another mix, then return to the oven for a final 5–10 minutes until golden and crisp.

4. Add 1 tablespoon of the oil and the chops to a frying pan. Turn the heat to high and cook for 3–5 minutes. Add any leftover marinade to the pan at this point, too.

5. Turn the chops over and cook for another 3–5 minutes until cooked through. Turn off the heat and add in 5 tablespoons of the honey, the soy sauce and chilli flakes. Turn the chops in the honey glaze, then take out of the pan and let them rest.

6. Make a simple dressing by combining the mustard, remaining oil, remaining vinegar and remaining honey in a large bowl, with a little salt and pepper. Toss through the watercress.

7. Serve the pork chops alongside the dressed watercress, potatoes and a drizzle of hot honey glaze.