Pork chops with bean pureé, sprouts and apples
This new take on the classic combo of pork, apple and sage is ready in just 30 minutes – but tastes like it took so much longer. The easy bean pureé uses the liquid from the bean tin, which is not only full of flavour but gives you a silky texture.
Ingreadient
- 300g brussels sprouts, trimmed and halved
- 2 apples, cored and cut into wedges
- Drizzle olive oil
- 2 x 400g tins cannellini beans
- 2 garlic cloves
- 1 tsp miso paste
- ½ tsp sherry vinegar or cider vinegar
- 4 thick-cut pork chops (at least 2.5cm thick)
- 3 sage sprigs, leaves picked
Instruction
- Heat the oven to 170ºC fan/gas 5. Put the sprouts and apples on an oven tray and toss with a dash of oil. Roast for 15 minutes.
- Meanwhile, open the beans and pour into a pan (along with their liquid). Grate the garlic into the pan and add the miso, then simmer for 6 minutes. Whizz with a stick blender until smooth, then taste and season with salt, pepper and sherry/cider vinegar. Keep warm over a very low heat.
- Season the pork on both sides with plenty of salt and pepper. Put a large frying pan over a medium heat, then balance the chops on their fatty side using a pair of tongs to hold them up. Cook until the fat renders out and becomes crisp (about 5 minutes). Turn the chops onto their flat sides and cook for a couple of minutes on each side (use a second frying pan if there’s not enough space). Transfer the chops to a tray and cook in the oven for a further 5 minutes (they’ll need a minute or two less if they’re thin). Leave to rest in a warm place for 5 minutes before serving.
- There will be some of the rendered pork fat still in the frying pan – use this to fry the sage leaves until crisp. Serve the chops (slice off the bone and serve in slices, if you like) with the bean purée, roast apple and sprouts. Finish with the crispy sage leaves.
