2 tbsp extra virgin olive oil
1 tbsp butter
4 large on-the-bone pork chops, rind removed
2 banana shallots, 1 sliced, 1 finely chopped
2 large fennel bulbs, each cut into 8 wedges
100 ml white wine
1 lemon, ½ cut into wedges, ½ juiced
100 g cherry tomatoes
2 × 400 g cans cannellini beans, rinsed and drained
1 tsp fennel seeds, lightly crushed
handful basil leaves only
- Heat oven to 200C fan. 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.