Sorry I haven’t posted for a week but luckily for me I have been away to lake Garda in Italy, so you can probably guess there will be some Italian influenced recipe idea’s I picked up while I was away,  once I get round to making them. When you have been enjoying rich food you kind of get to the stage where you just fancy a tasty simple dinner. This was perfect and ticked all the right boxes. If you follow my blog you will know by now I am partial to a pork chop for a weekday dinner. I got the idea for this recipe from the my waitrose magazine and I must say it was really tasty. It was a nice change from using potatoes and the leeks and endives added a much needed crunch. The salsa verde really lifted and added so much freshness and depth of flavour and I even have some left over that I am going to use in a salad.

Ingredients (serves 2)

• 2  Thick pork Chops
• 2 belgium endives, halved lengthways
• 3 leeks, ends trimmed and cut into 4cm chunks
• 1 bouquet garni bag
• 200g tin of butter beans, drained and rinsed
• 200ml of chicken or pork stock
• olive oil for frying
• 4 tbsp salsa verde (recipe here)

Directions

1. Pre heat oven to 180 degrees fan.
2. Heat a good drizzle of olive oil in an oven proof frying pan over a high heat. Season the chops with salt and pepper and place in the hot pan. Cook for 3-4 mins on both sides until browned. Place in the oven for 10-15 minutes until cooked through, once cooked transfer to a plate and cover with foil to rest.
3. While the pork chops are resting make the stew by adding the endives and leeks to the pan the pork was cooked in over a medium heat and cook for 3-4 mins until browned. Add in the butter beans, stock and bouquet garni, cover with a lid and simmer for 10-15 mins until the vegetables are tender but not mushy.
4. To serve, share the butter bean and vegetable stew between 2 serving dishes. Top with the pork chops and any resting juices. Finish off by adding 2 tbsp of salsa verde. Enjoy.