Pork Chops with Lemon ,Rosemary & Cannellini beans

Sun, 5 January 2020

(serves 2)

 

ingredients:

2 Free Range Pork Chops on the bone if possible

sea salt & freshly ground black pepper

extra virgin olive oil

100 ml white wine

2 sprigs fresh rosemary

1 lemon, halved

1 400g tin of cannellini beans or butter beans

1-2 garlic cloves, peeled but left whole

a bunch of fresh sage

 

method:

1. Preheat the oven to 180?C
2. Rinse the beans in a sieve or colander
3. Season the meat on both sides and brush some oil on
4. Heat a heavy bottomed, ovenproof frying pan until very hot
5. Brown the meat on all sides & remove from pan to a warmed plate
6. Add the wine and deglaze the pan
7. Add the beans to the pan and return the pork with any juices
8. Add the rosemary & sage and squeeze the lemon over the meat and leave the halves in the pan
9. Place the pan into the oven and cook for 3mins then turn over & spoon the juices over the other side of the meat
10. Return to the oven for a further 2 mins
11. Let the meat rest for at least 5 mins before serving , mash the garlic with a fork and spoon the juices over the meat when serving
12. Serve with some steamed greens or tossed leaves.