Pork Chop with Apple, Sage & Cannellini Beans

• 2bone-in pork chops, about 280 g each (560 g total)
• Fine salt, to taste
• 1 tbspolive oil
• 240 gdrained cannellini beans (from a 400 g tin), rinsed
• 100 mlchicken stock
• 3garlic cloves, sliced
• 25 gbutter
• 1large eating apple, cored and cut into thick wedges
• 8fresh sage leaves
• 150 mldry cider
• 1 tspDijon mustard
• 15 mllemon juice
• Leaves from 4 thyme sprigs, optional (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Pat the pork chops dry with kitchen paper. Season generously with salt and pepper on both sides, including the fat edge.
2. 2Heat the olive oil in a large heavy pan over medium-high heat until shimmering. Brown both chops without overlapping for 4–5 minutes per side. Reduce the heat, cover loosely and cook for another 4–8 minutes, turning once, until the thickest part beside the bone reaches 75°C for 30 seconds. Lift onto a board and rest while you make the sauce.
3. 3Drop the heat to medium-high. Add the apple wedges and cook for 2–3 minutes per side until golden at the edges and just softened. Lift out and set aside with the chops.
4. 4Add the 25 g butter, the sliced garlic and the sage leaves. Fry for 30–60 seconds, just until the sage crisps and the garlic turns pale gold and fragrant. Lift the sage out onto kitchen paper.
5. 5Pour in the cider and let it bubble hard for 2 minutes, scraping up the sticky bits from the base with a wooden spoon. Add the chicken stock and Dijon and simmer for 3 minutes until glossy and slightly reduced.
6. 6Tip in the cannellini beans and add 2 g lemon zest and warm through for 3 minutes, letting them drink up the sauce.
7. 7Slide the chops and apple wedges back in to warm through for a minute, spooning the sauce over the top. Any pork resting juices on the board go in too.
8. 8Plate the chops, spoon the beans, apples and cidery sauce around them, shatter the crispy sage leaves over the top, add the optional stripped thyme leaves if using, and finish with 15 ml lemon juice to cut the butter.

Per serving

kcal

900

protein

65.4g

fibre

10.2g

carbs

33.1g

fat

53.4g