Summer pork, fennel & beans

Summer pork, fennel & beans

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pan-fry thick pork chops, then roast with cherry tomatoes, shallots and cannellini beans to make an easy one-pot dinner

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal629
fat35g
saturates12g
carbs23g
sugars5g
fibre6g
protein49g
salt0.9g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp oil and the butter in a large ovenproof frying pan or wide flameproof casserole dish. Season the chops generously and fry over a medium-high heat for 3 mins each side until lightly golden – brown the edges of the fat for 30 secs or so too. Remove to a plate.

  • STEP 2

    Add the sliced shallot and fennel to the pan and cook for 2 mins, stirring now and then. Splash in the wine and simmer for a few secs to reduce a little. Add the lemon wedges, drizzle with the remaining oil and put in the oven to roast for 10 mins.

  • STEP 3

    Toss the veg gently, sit the pork chops on top and roast for another 20 mins. Add the tomatoes to the pan and cook for 5 mins more or until the chops are cooked through, the fennel is tender and turning golden, and the tomatoes are soft.

  • STEP 4

    Meanwhile, mix the chopped shallot, the lemon juice, beans and fennel seeds. Remove the meat to a plate to rest for a few mins while you fold the dressed beans and basil leaves into the pan. Add the resting juices, season to taste, then serve with the pork.

Goes well with

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    Rating: 4 out of 5.4 ratings
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