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Saturday Snack & Italian Express (part 3) - Pork chops with sage and cannellini beans

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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

Description: Pork chops with sage and cannellini beans

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

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