Cook potatoes in boiling salted water until tender (about 10 minutes), drain, return to pan and keep warm.
Meanwhile, for beetroot relish, combine vinegar, sugar, cloves and 2 tsp sea salt in a saucepan over medium heat and bring to the boil. Add beetroot and apple and cook, stirring occasionally, until just tender (about 5 minutes). Set aside.
Combine oil, sugar and mixed spice in a bowl. Rub spice mixture over chops and season to taste. Heat a frying pan over medium-high heat, add pork and cook until caramelised (about 5 minutes), then turn and cook until cooked through (about 3 minutes).
Add butter and dill to potatoes and season to taste. Serve spiced pork chops with beetroot relish and potatoes and green salad, if desired.