Summer pork, Fennel & Beans
- Easy
- Cooking Time: 45min
- Preparation Time: 15min
- Serves: 4 servings
Ingredients:
- 2 tbsp extra virgin oil
- 1 tbsp butter
- 4 large on-the-bone pork chops, rind removed
- 2 banana shallots, 1 sliced, 1 finely chopped or baby onions can be used
- 2 large fennel bulbs, each cut into 8 wedges
- 100 ml white wine
- 1 lemon ½ cut into wedges, ½ juiced
- 100 g cherry tomatoes
- 2 cans KOO Butter Beans, rinsed and drained
- 1 tsp fennel seeds, lightly crushed
- Handful basil leaves
Kitchen gadgets:
Sharp knife, large ovenproof frying panMethod:
- Heat oven to 200°C.
- Heat 1 tbsp oil & the butter in a large ovenproof frying pan or wide flameproof casserole dish. Season the chops generously & fry over a medium-high heat for 3 minutes each side until lightly golden – brown the edges of the fat for 30 seconds or so too. Transfer onto a plate.
- Add the sliced shallots and fennel to the pan and cook for 2 minutes, stirring now and then. Splash in the wine and simmer for a few seconds to reduce a little. Add the chops back into the pan, add the lemon wedges, drizzle with the remaining oil and roast in the oven for 10 minutes.
- Toss the veggies gently and add the tomatoes to the pan and cook for 5 minutes more or until the chops are cooked through, the fennel is tender and turning golden, and the tomatoes are soft.
- Meanwhile, mix the chopped shallot, the lemon juice, beans & fennel seeds. Remove the meat to a plate to rest for a few minutes while you fold the dressed beans and basil leaves into the pan. Add the resting juices, season to taste, and serve with the pork.
