Summer pork, fennel & beans
- Preparation and cooking time
- Serves 4
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 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
- 100ml white wine
- 1 lemon 0.5 cut into wedges, 0.5 juiced
- 100g cherry tomatoes
- 2 x 400g cans cannellini beans , rinsed and drained
- 1 tsp fennel seeds , lightly crushed
- handful basil leaves
- 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.