Vertical pork chop casserole

6 pork chops found marked down to £2.50 from a fiver. Skewer them through just under the fat and suspend them in a deep enough ovenproof casserole type dish. Season, oil etc and leave to marinade in the fridge while you prepare the veg.

Take the rack from the dish and place enough chunks of frozen spinach to cover the base of the dish.

Add some chopped red onion. and chopped leeks.

Dont over fill it, as you will have to put the chops back in.

Tuck the chops back in, I did this by removing half the veg mix, putting the chops in and tucking the rest of the veg around it and some of the thinner bits in between the chops.

As I haven't actually done this before, due to only having just thought of it, I decided to place the glass lid back on to keep moisture in and stop the tops from going brown too soon.

I'm cooking these quite low in the oven at about gas 4 for an hour to start with and see how it goes, while it is cooking I am uploading these pictures and writing this blog.
I will let you know later if it turned out well or not :-)
Fingers crossed.
Warning, do not, under any circumstances, actually cross your fingers while cooking, not only is this dangerous, by virtue of the fact that it will hinder your dexterity, but there is also no proven causal link between ritualistic culinary gesticulation and the eventual edibleness of the food being prepared.

The Finished pork product, While I was toasting the ciabatta to make garlicy I took the pork out of the dish and stirred a packet of noodles in the the spinach and leek malarkey and blimey Charlie it was tastier than a very tasty thing. Loads of bold flavours, making it quite a rich and filling dinner over all.
Garlic  spinach and leek being at the forefront and with carbs in the bread and noodles bringing up the rear, a surprisingly satisfying winter dish, on a scale of forty winks to food induced coma, this was in the region of after dinner snooze in front of the box., waking up in time for Downton and pudding.