Pork chop with roasted cauliflower and ’nduja white beans
Matt Tebbutt serves simply cooked pork chops with crispy sage leaves, paprika-roast cauliflower and spicy, meaty white beans.
Ingredients
For the cauliflower
- 1 small cauliflower, broken into florets
- 1 tbsp smoked paprika
- 1 tsp garlic granules
- 1 ripe beef tomato, grated
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the pork chop
- 2 thick-cut free-range pork chops, with good fat covering
- 2 tbsp olive oil
- 12 sage leaves
- 50g/1¾oz unsalted butter
For the beans
- 1 shallot, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- olive oil
- 1 tbsp ’nduja paste
- 2 tbsp sherry vinegar
- 150g/5½oz good-quality cooked white beans
- 150ml/¼ pt chicken stock
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked.
Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side.
Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp.
To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm.
To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side.
