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.
Add the sage leaves to the same pan and fry in the remaining fat until crisp. Squeeze in a little lemon juice to taste.
Put the chops on 2 warmed plates, spoon over the sage and lemon oil and serve with the cauliflower and leaves alongside.
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