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)
- Pre heat oven to 180 degrees fan.
- 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.
- 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.
- 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.