How To Cook Pork Chops, Chilli Butter & White Beans

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
pork chops cooked in chilli butter with 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

Method for White bean stew

  • 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.

Method for the Pork Chop

  • 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.

cooked pork chops in chilli butter with white beans

pork chops with chilli butter and beans