Pork chops with pears & shallots

Cut the skin from the edge of each chop, leaving 0.5cm of fat. Rub the meat with 1 tbsp olive oil and season on all sides. Press the leaves from ½ of the rosemary onto both sides of the chops. Chill for 30 minutes if you have time.

Preheat the oven to 200ºC, gas mark 6. Heat a large, nonstick frying pan over a medium-high heat, then add the remaining 1 tbsp oil, plus the chops. Cook for 3-5 minutes on each side, then upend onto the fat and cook for 1-2 minutes. Transfer to a roasting tin, adding a knob (15g) of butter to each chop. Cook in the oven for 6-8 minutes until there is no pink meat and the juices run clear. Remove and rest for 4 minutes.

Meanwhile, stir the shallots, pears, star anise and remaining rosemary into the frying pan; season and cook for 5 minutes, turning often, so they soften. Stir through the garlic, then add the honey and vinegar. Bubble for 1 minute, then pour in the stock and simmer for 3-4 minutes to thicken. Stir through the spinach for 1-2 minutes, to wilt, then add the juices from the chop tin and the parsley; season if needed. Transfer the chops to a platter, spooning over the hot sauce. Serve with mashed potato, if liked.