Pork Chops with Beans and Fennel
Pork Chops with Beans and Fennel



  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 x 250g pork chops on the bone
  • 2 shallots, 1 sliced, 1 chopped
  • 2 fennel bulbs cut into eight wedges
  • 100ml white wine
  • 1 lemon, ½ juiced, ½ cut into wedges
  • 100g cherry tomatoes
  • 2 x 400g tins of cannellini beans, drained
  • 1 tsp crushed fennel seeds
  • Basil leaves
  • 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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