Cheeky stuffed chops with cinnamon apples

Preheat the oven to 200°C/ 400°F/ Gas Mark 6.

Using a sharp knife, cut horizontally through the middle of the meat, right through to the bone, to butterfly the chops. Open out the 2 flaps of each chop like a book. Season and set aside.

In a bowl, mix half the chilli, garlic and sage into the ricotta and season. Cover a small baking sheet with baking paper and spread the ricotta on top. Put in the oven for 10-15 minutes until lightly browned and slightly crusty. Then set aside.

Heat a large stainless steel saucepan over a medium heat. Tip in the damp spinach and steam briefly before adding 1 tbsp of the oil with the remaining chilli and garlic. Stir-fry briefly before pouring in the wine. Simmer over a low heat for 2-3 minutes until the wine has nearly evaporated. Then set aside.

Melt the butter and sugar in an ovenproof frying pan. Core the apples the add to the pan and fry for about 10 minutes, turning frequently, until the sugar starts to caramelize. Stuff the apples with a cinnamon stick and roast in the oven for about 10-15 minutes, until just tender and well coloured. Then remove, sprinkle the cinnamon over the top and set aside.

Meanwhile, drain the spinach and season lightly. Tip the spinach and ricotta into a food processor and blitz until well mixed. To stuff the pork chops, spread a quarter of the spinach-ricotta mixture on 1 flap and fold over the other.

Heat the remaining oil in a frying pan. Fry the chops in batches, for about 3 minutes each side, until brown. Transfer to a roasting sheet, scatter over the remaining sage, rosemary, thyme and bay leaves, and roast for about 10-12 minutes until cooked through. Add the apples to the roasting tray for the last 5 minutes. Remove the chops from the oven and leave to rest for a further 5 minutes before serving.

Serve with the cinnamon roasting apples.