Spicy pork chops

4 large pork chops

2tbsp virgin olive oil

1tbsp piri-piri seasoning

Few fresh rosemary sprigs

2 garlic cloves, peeled

200g (7oz) baby spinach leaves, washed

400g (14oz) can chickpeas, drained and rinsed

Lemon wedges, to serve

1. With a sharp knife trim the excess fat from the pork chops, especially where it runs along the bone. Place in a shallow dish. Mix together 1tbsp of the olive oil with the piri-piri seasoning and rosemary sprigs and brush over the chops. Cover and marinate for 30 mins.

2. Heat a large non-stick frying pan until it's very hot, then add the chops. Cook over a medium heat for 4-5 mins on each side until golden and cooked through. Remove chops from the pan, cover and keep warm. Wipe the pan out with some kitchen paper and add the rest of the olive oil.

3. Crush the garlic cloves and add to the hot oil with the spinach leaves. Sauté for 2-3 mins until the spinach leaves have just wilted. Add the chickpeas and cook for a further 2-3 mins. Season to taste. Arrange the pork chops on top and serve with lemon wedges.