Pork chops with spelt, wild garlic and purple sprouting broccolli

Method

1. In a large, covered saucepan, cook the onions gently with a small knob of butter over a low heat for 20 minutes until very tender. Remove the lid, turn up the heat and cook for about 10 minutes, stirring now and then, until caramelised.
2. Meanwhile toast the spelt in a dry pan until it browns slightly and smells biscuitty. Tip the spelt into a large pan of water and bring to the boil. Drain, then rinse the spelt under cold running water to remove the excess starch.
3. Add the spelt to the softened onions along with a splash of the cider and 500ml chicken stock. Season and simmer gently until cooked (about 15-20 minutes). Add a little extra stock if it looks dry.
4. Season the chops generously with salt but not pepper, then rub lightly with oil. Heat a large frying pan over a high heat and sear the chops on both sides until they have a caramelised crust (see tip). Sear the fat and edges of the chop well.
5. When the chops are well seared, reduce the heat and cook gently for 10-12 minutes, turning occasionally. When cooked through – a digital probe thermometer pushed into the thickest part of the meat should read about 70°C – transfer to a warm plate to rest and dab a knob of butter on top. Add the remaining cider to the pork pan over a medium heat and stir with a wooden spoon to dissolve any caramelised bits, then pour the pan juices over the chops.
6. Warm the spelt again, adding more stock if needed. Taste, adjust the seasoning and add a knob of butter. Meanwhile, cook the broccoli in salted boiling water for 2 minutes. Add the wild garlic (or garlicky spinach) to the spelt and stir to wilt slightly. Serve the spelt and wild garlic with the chops on top and the broccoli on the side.