Pork Chops, Broccoli and Cannellini Beans with Parsley & Anchovy Sauce

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Pork Chops, Broccoli and Cannellini Beans with Parsley & Anchovy Sauce
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 4 bone-in pork chops (approximately 175g each)
  • 2 teaspoons light olive oil
  • 1 teaspoon unsalted butter
  • Salt and pepper
  • 2 garlic cloves, peeled and finely sliced
  • 3 sprigs rosemary
  • Pinch chilli flakes
  • 400g tin cannellini beans, drained and rinsed
  • 300g broccoli, split down the stalk up to the head
  • 250ml chicken stock
For the Parsley and Anchovy Sauce:
  • 15g fresh parsley leaves, with a little of their stalks, finely chopped
  • Zest of 1 large lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 4 anchovy fillets in oil, finely chopped
  • ½ small round shallot, finely chopped
  • 1 clove garlic, crushed or finely grated
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper

  • Method

  • 1
    Make the parsley and anchovy sauce by mixing all the ingredients and set aside (be careful with the addition of salt as anchovies are already very salty).
  • 2
    Heat the pan with one teaspoon light olive oil and the butter over a medium heat until the butter is foaming. Season the pork chops, add to the hot pan and brown well on one side.This should take approximately 3 minutes. Reduce the heat to low to medium and turn the chops over and cook for about 3 more minutes or until just done. Remove from the pan, along with any remaining juices, and keep them warm.
  • 3
    Over a low to medium heat, add the other teaspoon of light olive oil to the pan with the sliced garlic, rosemary and chilli flakes.
  • 4
    When the garlic is lightly golden, add the chicken stock and bring to the boil over a medium heat with the lid on.
  • 5
    Add the broccoli and replace the lid and simmer for about 5 minutes, turning halfway, until just tender but still with a little bite. Add the cannellini beans and boil rapidly with the lid off to evaporate and concentrate the liquid, stirring occasionally.
  • 6
    Return the pork chops to the pan along with any resting juices, cover and heat through briefly.
  • 7
    Divide the chops, broccoli and beans between plates and spoon the parsley and anchovy sauce over or pass around in a separate bowl.
  • 8
    Cook's notes
  • 9
    Pork fillet or lamb chops, leg steaks or neck could also easily replace the pork chops here.
  • 10
    Chicken breast or thighs would also work well with all the flavours.
  • 11
    Swap the cannellini beans for chickpeas if you prefer too.