Pork chops with sage and cannellini beans
‘Buy good-quality canned beans and give them a thorough
rinse under cold water to remove the water that they have been canned in, for
freshness and flavour,’ says Gino
Pork
chops with sage and cannellini beans
Prepare Time: 25 minutes | Serves: 4
Ingredient
·
4 tbsp olive oil
·
4 pork loin chops
·
4 sprigs of thyme
·
2 cloves of garlic, peeled
·
2 x 400g cans of cannellini beans, drained
·
50ml white wine
·
1 tsp vegetable stock powder
·
100ml double cream
·
50g unsalted butter
·
16 small sage leaves
Recipe
2. Cook the chops and make the stew: Heat half the
oil in a frying pan and cook the chops
with the thyme for 4 mins on each side. Meanwhile, pour the remaining oil into a second frying pan. Grate in the garlic, stir in the beans and cook for 2 mins. Pour in the wine and cook for 2 mins more, stirring regularly. Sprinkle over the stock powder, add 100ml water and gently cook for a few minutes. Add the cream and simmer for 3 minutes.
3. Fry the sage leaves: Transfer the cooked pork to a
plate. Season, and cover with foil.
Melt the butter in the chop pan. Add
12 of the sage leaves and fry for 1
minute until crisp. Set aside.
4. Serve: Shred the remaining sage leaves and stir
into the beans. Season. Divide the
beans between plates. Put the chops
on the beans and drizzle over the
sage butter. Top with the crispy leaves.
Per serving
758 kcals, 56g fat, 24g sat. fat a portion | Not suitable for freezing
