1. Preheat oven to 200C. Brush pork rind with oil and season with salt, then place, skin side up, on a rack over a baking tray and cook for 50-60 minutes or until small bubbles form on surface and rind is golden and crisp.

2. Meanwhile, heat a lightly oiled frying pan over high heat. Cook pork chops, in 2 batches, for 2 minutes on each side or until brown. Transfer to an oven tray.

3. Top each chop with 2 sage leaves, 3 slices of apple and 10g of the Gorgonzola. Wrap each chop with 1 slice of prosciutto. Set aside.

4. To make risotto, heat oil and 10g of the butter in a large saucepan over medium heat. Add onion and celery and cook, stirring occasionally, for 15 minutes or until soft. Stir in rice and add wine. Cook, stirring, until evaporated. Add hot stock, 1/2 cup at a time, stirring constantly between additions, until stock is absorbed. This should take about 20-25 minutes. Rice should be tender and creamy, but not stodgy. Season lightly with salt and pepper. Stir in asparagus and peas for the last 10 minutes of cooking. Remove from heat and stir in parmesan, lemon zest and juice, as well as remaining butter.

5. Place pork in oven and cook for 10 minutes or until prosciutto is crisp and pork is cooked as desired. Stand, covered, for 5 minutes.