Ingredients

The following ingredients have 4 Servings
  • 4 x 220g pork loin chops
  • 1 tbs honey
  • 1 tbs mustard powder
  • 6 sage leaves, finely chopped, plus extra leaves to serve
  • 3 garlic cloves, crushed
  • 1/3 cup (80ml) olive oil, plus extra to drizzle
  • 75g unsalted butter
  • 2 x 400g cans butter beans, rinsed, drained
  • 1/2 cup (125ml) milk
  • 1 small radicchio, leaves torn
  • 150g green beans, blanched, halved lengthways
  • Juice of 1 lemon

Instruction

  • Preheat oven to 250ºC. Using a sharp knife, remove skin and fat from the chops in one piece. Pat skin dry, then place on a baking tray. Roast for 20 minutes or until crackled.
  • Meanwhile, combine the honey, mustard powder, sage, two-thirds of the garlic and 2 tbs oil, and rub over the pork chops. Heat remaining 2 tbs oil in a large frypan over medium heat. Cook the pork chops for 5 minutes each side or until caramelised and cooked through. Set aside and rest, loosely covered with foil, for 5 minutes.
  • To make the bean smash, melt butter in a pan over medium heat. Cook remaining garlic for 1 minute or until fragrant. Add the butter beans, season and cook for 2-3 minutes to warm through. Add milk and roughly mash with a fork.
  • Combine radicchio, green beans and lemon juice in a bowl and drizzle with extra olive oil. Serve with chops, crackling, bean smash and extra sage leaves.