Pork chop with roasted cauliflower and ’nduja white beans

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

1 serving ≈ 550 g

Nutrition values are estimates. - means data is unavailable.