Pronto Pork Chops with Lemon, Sage, Rosemary & Beans

This is my first recipe posting since having my baby girl 9 weeks ago. It has been a whirlwind of joy, euphoria, exhaustion & bewilderment. It would be fair to say that the husband and I have been fairly shell shocked! After some complications & lots of hospital food I was very glad to get home. My parents took pity on us and delivered us delicious meals every evening for about 7 weeks. This was absolutely fantastic and was a real highlight of the day- seeing the basket, full of containers arriving and wondering what today’s (often 3 course meal) was with our mouths watering. Alas, all things must come to an end and we have been fending for ourselves again recently. It has been lovely to be able to get back cooking- I have always  loved the ritual of cooking the evening meal and all that it symbolises-the working day is over &  family time is beginning. With a new baby it is, of course, difficult to spend lots of time in the kitchen so some evenings simplicity and speed are key. I love this recipe as it is tasty, filling & nutritious. It really is worth trying to get free range pork chops on the bone as the flavour will be far superior. In Drogheda, my local town, I have been buying them from Tuites Butchers who rear their own but there are lots of others around the country you can buy from online such as Crowes Farm, Oldfarm & James Whelan Butchers

(Serves 2)

Ingredients:

2 Free Range Pork Chops on the bone if possible

sea salt & freshly ground black pepper

extra virgin olive oil

100 ml white wine

2 sprigs fresh rosemary

1 lemon, halved

1 400g tin of cannellini beans or butter beans

1-2 garlic cloves, peeled but left whole

a bunch of fresh sage

Method:

  1. Preheat the oven to 180˚C
  2. Rinse the beans in a sieve or colander
  3. Season the meat on both sides and brush some oil on
  4. Heat a heavy bottomed, ovenproof frying pan until very hot
  5. Brown the meat on all sides & remove from pan to a warmed plate
  6. Add the wine and deglaze the pan
  7. Add the beans to the pan and return the pork with any juices
  8. Add the rosemary & sage and squeeze the lemon over the meat and leave the halves in the pan
  9. Place the pan into the oven and cook for 3mins then turn over & spoon the juices over the other side of the meat
  10. Return to the oven for a further 2 mins
  11. Let the meat rest for at least 5 mins before serving , mash the garlic with a fork and spoon the juices over the meat when serving

Serve with some steamed greens or tossed leaves.

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