Pork Chops with Beans and Fennel

Preheat the oven to 200C. Season the pork chops and fry in 1 tbsp of oil and the butter in a casserole for 3 mins on each side, browning the edges for 30 seconds, too. Remove and set aside. Add the fennel and the sliced shallot to the pan and cook for 2 mins, then stir in the wine and simmer to reduce by a third. Add the lemon wedges, drizzle with the remaining oil and place in the oven for 10 mins.
Toss the vegetables and place the chops on top. Roast for 20 mins, then add the tomatoes to the pan and cook for 5 mins more. Meanwhile, mix the chopped shallot, lemon juice, fennel seeds, basil and beans. Remove the pork to serving plates, and mix the bean mixture into the vegetables in the casserole. Season to taste, and serve the mixed vegetables and beans alongside the pork, drizzled with the pan juices.

45 mins

4 serving

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