Pork chops with spinach, feta and pickled red onion salad

Pop the red onion in a small bowl and sprinkle over the red wine vinegar and sugar. Give it a small stir and let it sit while you create the rest of the meal.

Put a frying pan on a high heat and wait for the oil to shimmer and become start easily moving around the pan when swirled.

Sprinkle the pork chops on either side with salt, and put the pork chops in the pan on their rind side (the fatty side) for a few minutes, to render. They should sizzle as soon as they hit the pan.

Once the edges are crisp, place the chops on their flat sides and leave to cook for minutes. Don't be tempted to move them - this will reduce the heat and prevent them caramelising and becoming deliciously brown.

Give them two minutes on the other side, and remove them from the pan.

Let them rest on a chopping board for a couple of minutes while you make the salad.

Place half the baby spinach in each bowl, and top with the olives, pickled red onion and a sprinkle the feta over the top.

Sprinkle around a tbsp. of the vinegar from the pickled red onions over the salads, then a drizzle of extra virgin olive oil and a squeeze of lemon juice. Season with salt and pepper.

Either pop the pork chops on top or before serving, remove the bone, the rind (if you like), and slice.

Top with a sprinkling of dill and another drizzle of extra virgin olive oil and some flaky sea salt.