Bacon chop with leeks and pear topping

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I often get surprised when the meat I have chosen to defrost turns out to be something else. Like this morning when I found out the pork chop was in fact a bacon chop. It must have been fate as it went perfectly with the leeks I needed to use up and I tried diced pear topping which also worked complimented the bacon chop beautifully.
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Prepare per person:                   

Leave some fat intact around the edges of a bacon chop.

Use a pastry brush to brush oil on and sprinkle white pepper on the bacon chop and drizzle half a teaspoon of Worcestershire sauce on.

Peel a round of sweet potato and continue using a vegetable peeler to make thin ribbons.

Rinse and dice one quarter of a leek.

Cut a large flat mushroom centrally sideways then slice into long thin slices. Include the stalk and dice it.

3 tbsp rinsed chopped baby spinach.

Make a pile of the veg and using the smallest grate cutter, grate 3 garlic cloves on top and about 10 gratings of ginger. Sprinkle with white pepper and half tsp of Worcestershire sauce.

Dice half a pear.

Using a deep frypan with a lid. Use a pastry brush to lightly brush all of the bottom of the frypan and heat on full hob. After a minute put the bacon chop into the centre. Add all the vegetables as prepared around the chop and pan edges.  Leave for 3 minutes with the lid on.

Remove lid and turn the vegetables over. Use a pastry brush to brush the top of the chop with oil, sprinkle with white pepper and a dash of Worcestershire sauce. Turn the chop over, and the heat down to medium. Replace the lid and leave for 3 minutes.

Turn the hob heat off and plate up with the chop in the centre and veg either side. Allow to rest whilst you toast seeds of your choice for one minute just turning in the remaining heat in the fry pan. Serve the toasted seeds on top of the chop and the diced pear with a sprinkle of cinnamon.
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