Preheat the oven to 180'C.
Combine the mace, allspice, 2 pinches of salt and 2 of pepper with the butter and honey. Form into a log and chill for 5 minutes. When chilled cut into 6 rounds and place on top of the chops. Then place the chops into a roasting tray and bake in the oven for 10 minutes basting occasionally with the juices.
Place the potatoes into a pan of cold water, add a pinch of salt and bring to the boil, reduce the heat and simmer till tender, drain and toss with the butter.
Peel and dice the shallot and add to a saucepan. Add the butter and heat until melted, then add the flour and cook for 2 minutes, stirring continuously. Then add the milk, salt and pepper. Cook for 10 minutes on a low heat whilst stirring.
Pick the leaves from the parsley, chop finely and add to the cooked sauce.
Season and serve.
Place the watercress on a plate, half cover with the pork chop, spoon some of the juices over the chop and finish with the parsley sauce. Serve the new potatoes in a bowl along side.
«This dish also works well with asparagus, sprouting brocoli or spinach.»