This comforting combination of meat, beans and vegetables topped with some salsa verde is perfect for a quick but tasty supper. Depending on the size of the chops is should be no more than 500 calories each and serves two people. Use other chops like veal or lamb and change the vegetables using things such as fennel or chunks of cauliflower. The same is true of the beans, switch them for cannelloni or flageolet. Make sure you let the chops get to room temperature for 20 minutes before you cook them to stop them going too tough.
- 2 trimmed pork chops on the bone (about 200g each)
- 2 tbsp olive oil
- 1 celery heart, quartered
- 2 trimmed leeks, cut into 3 to 4 cm pieces
- 4 sage leaves
- Hand full of parsley
- Juice and zest of one lemon
- 3 cloves garlic, peeled, 1 crushed, 2 bashed
- 1tbsp capers
- 1 tin (400g) butter beans
- Salt and pepper
What to do
- Heat a frying pan that has a lid gently on your stove.
- Dry the chops, brush with half the oil and season.
- Fry them for about 5 or 6 minutes depending how thick they are until cooked to your liking. Set aside on a covered plate to keep warm.
- Put the celery and leeks in the pan and cook for 3 minutes, browning the edges nicely.
- Add the bashed garlic, butter beans with the can water and another 100ml of water. Cover and simmer for about 10 minutes until the vegetables are soft.
- While it’s cooking blend the herbs, capers, lemon juice & zest, crushed garlic, remaining oil and 1 tbsp of water to make a green sauce.
- Towards the end of the vegetable cooking add a teaspoon of the salsa. I also like to squash a few of the beans to thicken the sauce a bit.
- Serve the vegetables with a chop on top drizzled with the salsa.