Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2

From Saturday Kitchen
Ingredients
For the spinach-stuffed cauliflower
- 1 cauliflower, with leaves
- 25g/1oz butter, plus extra for roasting
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 6 sage leaves
- 100g/3½oz baby spinach
- 1 free-range egg
- olive oil, for roasting
For the pork chops
- 2 thick-cut pork chops
- 60g/2¼oz unsalted butter
- 2 tbsp olive oil
- 8 sage leaves
- 1 lemon, juice only
- salt and freshly ground black pepper
Method
-
To make the spinach-stuffed cauliflower, blanch the cauliflower in a large saucepan of boiling, salted water for 10 minutes. Drain, cool and carefully cut out the core, making sure the head stays intact. Reserve the leaves.
-
Heat the butter in a saucepan and fry the shallot, garlic and sage leaves until softened. Add the spinach to wilt. Blend the mixture with a hand blender until smooth, then leave to cool.
-
Heat a drizzle of olive oil in a large frying pan and fry the cauliflower leaves until golden and crisp. Keep warm.
-
Preheat the oven to 200C/180C Fan/Gas 6.
-
Stir the egg into the cooled spinach mixture, then pipe into the centre of the cauliflower, squeezing into all the cracks. Coat the cauliflower in a little olive oil and butter. Roast for 30 minutes until the cauliflower is golden.
-
While the cauliflower is roasting, season the pork chops with salt and pepper and score the fat with a sharp knife.
-
Heat the butter and oil in a hot pan and add the chops. Cook for around 6-8 minutes on each side until cooked through. Remove from the pan and keep somewhere warm.
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Add the sage leaves to the same pan and fry in the remaining fat until crisp. Squeeze in a little lemon juice to taste.
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Put the chops on 2 warmed plates, spoon over the sage and lemon oil and serve with the cauliflower and leaves alongside.