Method

1. Make light incisions in a criss-cross pattern on one side of the pork chops. Use the tip of a sharp knife for scoring.

2. Brush the chops with olive oil and place on a plate scored side upwards. Squeeze over the lemon juice and push the sage and garlic into the incisions. Leave for about twenty minutes.

3. For the apple puree, peel and chop the apple into small pieces. Melt the butter in a saucepan over a moderate heat. Add the bay leaf and tip in the apples.

4. Cover the pan and cook down until the apples have softened. Remove the bay leaf from the pan.

5. Sweeten with sugar to taste. Using an electric stick blender, process the apples until smooth. Alternatively, push the apples through a sieve. If necessary, add a dash of water to thin down the apple sauce. Leave on one side while you fry the chops.

6. Heat a griddle pan over a moderate heat and season the chops with salt and freshly ground black pepper. Fry the chops, scored side upwards for about 5-7 minutes on one side - until slightly charred and crisp.

7 Flip the chops over and cook for a further minute. By this time, the chops should be tender and cooked through. The shorter cooking time helps stop the garlic and sage from burning. Remove from the pan and keep warm.

8. For the spinach, melt the butter in a pan and add the water and spinach. Keeping the heat high, tip in the spinach leaves and lightly season.

9. Spear the garlic clove with a fork and use to stir the spinach as it wilts. Discard the garlic clove and serve the spinach with the pork chops. Accompany with the warm apple sauce.