Summer pork, fennel & beans

Summer pork, fennel & beans

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(4 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
Pan-fry thick pork chops, then roast with cherry tomatoes, shallots and cannellini beans to make an easy one-pot dinner

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal629
  • fat35g
  • saturates12g
  • carbs23g
  • sugars5g
  • fibre6g
  • protein49g
  • salt0.9g


  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 large on-the-bone pork chops (about 250g each), rind removed
  • 2 banana shallots, 1 sliced, 1 finely chopped
  • 2 large fennel bulbs, each cut into 8 wedges
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 100ml white wine
  • 1 lemon ½ cut into wedges, ½ juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g cherry tomatoes
  • 2 x 400g cans cannellini beans, rinsed and drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 tsp fennel seeds, lightly crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • handful basil leaves


  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.

  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.

  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.

  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.

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Comments, questions and tips

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28th Aug, 2017
Too much lemon
26th Jan, 2016
Lovely flavours, I also simplified it by putting the beans into the dish with the other ingredients from the beginning.Used a lot less oil to reduce calories; just used enough to brown the meat and the veggies. Didn't use basil, because I didn't have any and because it sounded an odd choice with the other flavours. Also used lean pork steaks. Trying it tonight with sliced pork tenderloin, as that's what I've got, planning to just add it to the oven for the last 5 minutes.
mrsjroberts's picture
22nd Aug, 2015
This is so easy & yummy! I used pork steaks so reduced my timing slight I added all my ingredients to the pan when it 1st goes into the oven (excluding the basil) which made it even simpler! I also used chick peas as I'd run out of cannelini beans. Planning on it again next week!
3rd Aug, 2015
great recipe, easy, with unusual flavours. Not sure why it says thick pork chops; we found ours rather tough and undercooked and I did not want the veg to go to mush. I have subsequently made it with both ordinary thin pork cutlets and thick sausages and it is great, served with new potatoes.
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