French Trimmed Pork Chops With Butter Beans, Kale and Bacon
Rated 2.8 stars by 10 users
Servings
2
Cook Time
30 minutes
Embrace the cozy vibes of autumn with this warming pork recipe, perfect for two. Our French trimmed pork chops with butter beans, kale, and bacon bring together the rich flavours of DukesHill pork, smoky bacon lardons, and creamy butter beans. Enhanced with thyme, garlic, and a hint of Dijon mustard, this dish is both elegant and comforting. Ideal for a special dinner, these crispy, golden pork chops atop a bed of savoury butter beans and kale, finished with a luscious crème fraîche sauce, promise a delightful culinary experience. Enjoy this autumn-inspired recipe for two and savour every bite!
Ingredients
Vegetable oil
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2 tbsp butter
Sprigs of thyme
2 garlic cloves, smashed
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500g (2) DukesHill French trimmed pork chops
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Knob of butter
340g jar of butter beans
2 garlic cloves, peeled and finely grated
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6 rashers of DukesHill Smoked Dry-cured Bacon Rashers, chopped into lardons
100ml chicken stock
100g kale
2 tbsp Crème fraiche
1 tbsp Dijon mustard
For Butter beans
Directions
Slice slits into the fat cap at 2cm intervals, stopping just before the meat. In a medium to hot pan, add a slick of oil. Prop the pork so it stands fat side down in the frying pan, skin side down. Allow the fat to cook for approx. 10 minutes until the fat has rendered down and looks crispy.
Lay the chops in the pan with butter, thyme and smashed whole garlic. Cook for 4 minutes per side, basting with the butter mixture as it cooks.
Place the butter in a saute pan over a medium heat, add the bacon pieces and fry until browned. Add the grated garlic and cook out for a few minutes. Pour in the butter beans, coating them in the garlic and butter.
Pour in the chicken stock and allow to simmer for 5 minutes, before adding the kale, mustard and finally stirring through creme fraiche.
Allow the beans to gently simmer for 5 minutes, before turning off the heat until serving.
Spoon the beans in the centre of each plate and placea pork chop on top.
