It may seem unusual to eat a pork-based sausage with a pork chop, but it works well. This recipe, based on an Italian dish, combines white beans with fennel and sausage to create a great accompaniment for grilled lamb or roast chicken. Even better, it's ready to eat in 30 minutes.
|100 g||Unsalted butter|
|4||Pork chops (Main)|
|1 to taste||Salt and freshly ground black pepper|
|2||Garlic cloves, peeled and crushed|
|150 g||Sausages, spicy, finely diced (Main)|
|2 Tbsp||Dry sherry|
|200 g||White beans, cooked (Main)|
|2||Fennel bulbs, thinly sliced (Main)|
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- In a shallow frying pan heat half the butter until it is melted and foaming.
- Add the chops, then cook until golden brown - about 4 minutes.
- Turn them over, season with salt and pepper, then cook for another 4-6 minutes or until the juices run clear.
- Remove the chops from the pan and keep them warm.
- Add the remaining butter to the pan, then add the garlic (peeled and crushed) and fry until golden.
- Add the finely diced sausage and cook until fragrant - about 2 minutes. Pour in the sherry, then cook for 1 minute.
- Stir in the beans (cooked), fennel (thinly sliced) and cream and simmer until the fennel is just cooked and the liquid has reduced by half.
- Taste the sauce and season if necessary. Serve the chops with the beans underneath.