PORK CHOPS WITH BRAISED BEANS AND SALSA VERDE

INGREDIENTS

4 thick cut bone-in pork chops
2 tsp rapeseed oil

For the braised beans:

300g cannellini beans,
soaked overnight
2 onions, peeled
4 carrots, peeled
1 head fennel
3 garlic cloves
1 large sprig each thyme, rosemary, sage and parsley
1 bay leaf
25g butter
2 tbsp olive oil

METHOD

1. Drain the beans and tip into a large pan. Quarter one of the onions and two of the carrots and drop into the pan of beans. Add the fennel trimmings and 1 clove of garlic. Tie all the herbs together and add to the pan. Cover with water, bring to the boil and then simmer for 35 minutes or until just tender but not falling apart.

2. Drain, reserving the cooking liquid and remove the herbs and vegetables. Chop the remaining onion, carrots, fennel and garlic. Heat the butter and oil in the same pan, add the vegetables and the garlic and cook for 15 minutes until tender.

3. Return the beans to the pan and add enough of the reserved liquid to cover the beans. Simmer for 20 minutes until perfectly tender. Season well.

4. Meanwhile, allow the chops to sit at room temperature for 30 minutes before cooking. Drizzle the chops with the oil and season well. Preheat a large heavy frying pan until searing hot, add the chops rind side down and cook for 3-4 minutes until the skin is blistered and crisped.

5. Lay the chops down in the pan and cook for 3-4 minutes on each side turning occasionally as you go until the chops are lovely and brown with a caramelised crust. Place on a warmed platter for about 10 minutes to rest before serving with the beans and salsa verde. Spoon any ‘resting’ juices from the platter over the chops too.