Pork chops with sage and cannellini beans
Gino's in the kitchen with a Monday night meal that makes the most of a store cupboard staple all Italians love - tinned beans. He'll be making a speedy pork chop with sage and cannellini beans - on the table in 20 minutes.
Serves: 4
Ingredients
4 tablespoons olive oil4 x 200-25g pork loin chops4 sprigs thyme2 garlic cloves, peeled2 x 400g cans of cannellini beans, drained50ml white wine1 tsp vegetable stock powder (low salt)100ml water100ml double cream50g unsalted butter16 small sage leavessalt and white pepper to taste
Method
Heat the olive oil in a large frying pan and cook the chops with the thyme for 5 minutes on each side, depending on the size of the chop or until cooked through
Meanwhile, pour the remaining oil into a medium frying pan. Grate in the garlic and add the beans. Stir and cook for 2 minutes. Pour the wine over the beans and cook for a further 2 minutes. Stir occasionally.
Sprinkle the stock powder over the beans, pour in the water and gently cook for 1 minute. Pour in the cream and continue to simmer for 3 minutes.
Meanwhile transfer the pork chops to a plate. Season with salt and pepper, cover with foil and set aside.
Melt the butter in the pan used to cook the chops. Add 12 of the sage leaves and fry for and fry for 1 minute until crisp. Set aside.
Shred the remaining sage leaves and stir into the beans. Season and divide the beans between 4 serving plates.
Place the pork chops on top of the beans and drizzle over the sage butter. Top with the crispy sage leaves.