Veal chops with caper sauce

Boil, steam or microwave potato until tender; drain. Cover to keep warm.

Meanwhile, heat oil in large frying pan; cook veal until cooked as desired. Cover veal; stand 5 minutes.

Melt butter in same pan; cook garlic, stirring, until fragrant. Add verjuice and stock to pan; bring to the boil, stirring, until thickened slightly. Remove from heat; stir in capers and parsley.

Divide spinach and potato among serving plates; top with veal, spoon over sauce.