Pork Chops with Salsa Verde and White Beans
The combination of the pork, creamy beans and punchy salsa verde is a winning dish. Due to the availability of rare-breed varietals and good pig-farming practices, I do tend to cook my pork on the medium side, so a blush of light pink remains in the centre.
- 180g dried haricot beans, soaked in water overnight, drained and rinsed well (or a 400g tin of haricot beans, drained)
- 1 carrot, halved
- 1 celery stick, halved
- 2 garlic bulbs, halved
- 2 bay leaves
- 25ml vegetable oil
- 4 large pork chops (approx 900g in total), brined
- sea salt and freshly ground black pepper
- 4 tbsp creme fraiche, to serve
For the salsa verde
- 2 heaped tbsp finely chopped tarragon
- 1/4 bunch of flat-leaf parsley, leaves picked
- 20g capers in brine
- grated zest and juice of 1 lemon
- 125ml extra virgin olive oil
If using dried beans, place the drained and rinsed haricot beans in a medium saucepan with the carrot, celery, garlic and bay leaves and cover with cold water. Bring to the boil, reduce to a gentle simmer and cook for 1 hour-1 hour 15 minutes, or until the beans are soft.
While the beans are cooking, preheat the oven to 200C/180C fan/gas 6.
For the salsa verde
Place all ingredients in a mini food processor and pulse until you have a chunky sauce. Add sea salt to taste and set aside.
For the pork
Heat the vegetable oil in a griddle pan or frying pan over high heat. Rinse the brined pork chops under cold running water and pat them dry with kitchen paper. When the oil is almost smoking, add the chops and fry them for approximately 3 minutes on the side, in batches if necessary.
Place the seared chops on a roasting tray and transfer to the oven to cook for a further 5 minutes. Remove and allow to rest for 5 minutes.
Drain the haricot beans and transfer them to a large bowl. Gently stir through the salsa verde. Serve the chops with the beans and a dollop of creme fraiche.