Ingredients
- 2tbs sunflower oil
- 1x 220g bacon (or pork) chop on the bone
- 150ml cream
- Half cube of chicken stock
- 50g Parmesan, grated
- 1 tin (400g) of cannellini or butter beans
- Squeeze of lemon, salt and pepper
- Some kale or other greens to serve
1 Set the oven to 185 degrees.
2 Heat the oil in an ovenproof frying pan until gently smoking. Carefully lower the chop into the pan and colour over a medium high heat on one side for two minutes.
3 Turn the chop over and put in the oven for 15 minutes or so, depending on the thickness of the chop (if you don’t have an ovenproof frying pan, just transfer to a baking tray).
4 Remove from the oven, cover with foil and allow the chop to rest for a few minutes.
5 While the chop is cooking, bring the cream to a gentle simmer in a medium-sized pot, it has a tendency to boil over so keep a watchful eye.
6 Crumble in the stock cube and add the grated Parmesan, whisk through, then add the beans, lemon juice and seasoning.
7 Warm the beans through gently. I served this with some kale simply cooked in a covered pan with half a cup of water and a hint of butter and seasoning.
8 Serve the chop with the beans and greens and drizzle over the bacony juices in the pan.
