Pork chops with grape agrodolce

Heat ½ tbsp oil in a medium pan over a medium heat and fry the shallot with a pinch of salt for 5 minutes, until softened. Add the vinegar and honey, stir together then cook for 5 minutes over a high heat to thicken the sauce. Add the grapes and cook for 5 minutes more, stirring occasionally, until the grapes have softened slightly. Taste and add a little more honey if liked. Set aside.

Heat a frying pan over a medium heat. Coat the pork chops with the remaining 1 tbsp oil and season. Sit the chops, fat-side down, in the pan for 2 minutes until golden, then fry for 4-5 minutes on each side, until cooked through and no pink meat remains. Transfer to a plate to rest. Meanwhile, return the pan to a low heat and cook the spinach in the rendered pork fat for 1-2 minutes, until wilted. Reheat the agrodolce over a low heat and serve with the pork chops, spinach and mashed potato.