Summer pork, fennel & beans

• extra virgin olive oil↗2 tbsp tbsp
• butter↗1 tbsp tbsp
• large on-the-bone pork chops↗4

  (about 250g each), rind removed

• banana shallots↗2

  1 sliced, 1 finely chopped

• large fennel bulbs↗2

  each cut into 8 wedges

• white wine↗100ml ml
• lemon↗1

  0.5 cut into wedges, 0.5 juiced

• cherry tomatoes↗100g g
• cannellini beans↗2 x 400g cans

  rinsed and drained

• fennel seeds1 tsp tsp

  lightly crushed

• basil leaves↗handful

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.