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Nutrition: per serving

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

Recipe from Good Food magazine, July 2015

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.4 out of 5.5 ratings

whatnot@yandex.ru

A star rating of 1 out of 5.

Too much lemon

brenwilson

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…

JoanneLovesToCook avatar

JoanneLovesToCook

A star rating of 5 out of 5.

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!

Denise0086

A star rating of 5 out of 5.

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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