How To Cook Pork Chops, Chilli Butter & White Beans

Ingredients

Ingredients
2 free-range pork chops (7 day dry-aged)
300g Spanish white beans (pre-cooked in a jar)
75g Drained miniature teardrop red peppers (or use piquillo peppers from the jar)
1 Roscoff onion or 2 banana shallots finely diced
250ml chicken stock
50g All things butter Chili butter
Olive oil
Sea salt to taste

A simple dish with Spanish flavours enriched with All things butter Chilli butter.

Soften the onion in a little olive oil over a medium heat.
Add the chicken stock & reduce by half.
Add the beans & peppers, simmer for 2 to 3 minutes then fold through the butter, check seasoning & keep warm.

Remove your pork chops from the packaging, pat dry and bring to room temperature.
Preheat a griddle or heavy-based frying pan large enough to hold the chops, place in the pan once it sizzles when you add a drop of oil.
Season the chops liberally with Blackthrone sea salt flakes just before cooking & drizzle over a little olive oil.
Place the chops on the fat to render before searing on the flat sides cooking over medium-high heat and turning a couple of times.
Once well-coloured cook for 4 to 5 minutes on each side, when pressing the chops with your thumb it should be slightly firm to touch & a core temperature of 60°C before resting.
Finish by adding a large knob of All things butter - chilli to the pan & basting over the chops for the final couple of minutes.
Leave to rest in a warm place for 5 minutes before serving.