It is indeed peak summer here in the UK so not too heavy and very fresh meals is the way to go. This zesty recipe from BBC Good Food recipe is perfect, served with crusty bread and fresh salad on the side.
More recipes for summer: Easy Italian Style Chicken Burgers | Cod, Tomato and Pepper Stew | Thai Steamed Sea Bream
Summer Pork, Fennel and Beans
Serves 4 | Prep 15 mins | Cook 45 mins
Easy | Gluten Free
- 2 tbsp extra virgin olive oil
- 1 tbsp butter;
- 4 large on-the-bone pork chops (about 250g each), rind removed
- 2 banana shallots, 1 sliced, 1 finely chopped;
- 2 large fennel bulbs, each cut into 8 wedges;
- 100ml white wine;
- 1 lemon ½ cut into wedges, ½ juiced;
- 100g cherry tomatoes;
- 2 x 400g cans cannellini beans, rinsed and drained;
- 1 tsp fennel seeds, lightly crushed;
- handful basil leaves.
Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp oil and the butter in a large ovenproof frying pan or wide flameproof casserole dish. Season the chops generously and fry over a medium-high heat for 3 mins each side until lightly golden – brown the edges of the fat for 30 secs or so too. Remove to a plate.
Add the sliced shallot and fennel to the pan and cook for 2 mins, stirring now and then. Splash in the wine and simmer for a few secs to reduce a little. Add the lemon wedges, drizzle with the remaining oil and put in the oven to roast for 10 mins.
Toss the veg gently, sit the pork chops on top and roast for another 20 mins. Add the tomatoes to the pan and cook for 5 mins more or until the chops are cooked through, the fennel is tender and turning golden, and the tomatoes are soft.
Meanwhile, mix the chopped shallot, the lemon juice, beans and fennel seeds. Remove the meat to a plate to rest for a few mins while you fold the dressed beans and basil leaves into the pan. Add the resting juices, season to taste, then serve with the pork.
Original recipe from BBC Good Food, issue July 2015, available online here.