Pork Chops with Apple, White Beans and Sage

• 4thick bone-in pork chops, about 1kg total
• 2 tbspolive oil
• 10gsage leaves, finely chopped
• fine salt, to season
• black pepper, to season
• 2shallots, thinly sliced
• 2eating apples, cored and cut into 1cm wedges
• 2garlic cloves, finely sliced
• 2 tbspcider vinegar
• 480gdrained cannellini beans (about 2 × 400g tins), rinsed
• 150mlchicken stock
• 180gcavolo nero, tough stalks removed and leaves thinly sliced

Method

1. 1Heat the oven to 200°C/180°C fan. Pat the pork chops dry, then season both sides with salt and black pepper.
2. 2Heat 1 tbsp of the olive oil in a large ovenproof frying pan over a medium-high heat. Add the pork chops and cook for 3 minutes until deeply golden underneath, then turn and cook for 2 minutes until the second side has taken on colour.
3. 3Put the pan in the oven for 10-12 minutes until the thickest part reaches 75°C for 30 seconds, checking away from the bone. Transfer the chops to a warm plate, cover loosely and rest for 5 minutes until the juices settle.
4. 4Set the frying pan over a medium heat and add the remaining olive oil. Add the shallots, apples and chopped sage, then cook for 6 minutes until the shallots are soft and the apple wedges are golden at the edges.
5. 5Add the garlic and cook for 1 minute until fragrant. Pour in the cider vinegar and let it bubble for 1 minute until nearly evaporated, scraping up the browned pork bits from the pan.
6. 6Add the cannellini beans, chicken stock and cavolo nero. Cook for 3 minutes until the cavolo nero has wilted and the liquid is bubbling around the beans.
7. 7Return the pork chops and any resting juices to the pan. Simmer for 2 minutes until the beans are glossy and the sauce lightly coats them, then spoon the apple and bean braise around each chop.

Per serving

kcal

250

protein

11.7g

fibre

10.7g

carbs

33.3g

fat

8.2g