4 large on-the-bone pork chops (about¬†250g/9oz each), rind removed
2 banana shallots, 1 sliced, 1 fnely¬†chopped
2 large fennel bulbs, each cut into¬†8 wedges
100ml/31/2f oz white wine
1 lemon, 1/2 cut into wedges, 1/2 juiced
100g/4oz cherry tomatoes
2 x 400g cans cannellini beans, rinsed¬†and drained
1 tsp fennel seeds, lightly crushed
handful basil leaves
Prep Time: 15 minutes
Cook time: 45 minutes
Heat oven to 200C/180C fan/gas 6.¬†Heat 1 tbsp oil and the butter in a large¬†ovenproof frying pan or wide fameproof¬†casserole dish. Season the chops generously¬†and fry over a medium-high heat for 3 mins¬†each side until lightly golden ‚Äď brown the¬†edges of the fat for 30 secs or so too.¬†Remove to a plate.
Add the sliced shallot and fennel to the¬†pan and cook for 2 mins, stirring now and¬†then. Splash in the wine and simmer for a¬†few secs to reduce a little. Add the lemon¬†wedges, drizzle with the remaining oil and¬†put in the oven to roast for 10 mins.
¬†Toss the veg gently, sit the pork chops on¬†top and roast for another 20 mins. Add the¬†tomatoes to the pan and cook for 5 mins¬†more or until the chops are cooked through,¬†the fennel is tender and turning golden,¬†and the tomatoes are soft.
¬†Meanwhile, mix the chopped shallot, the¬†lemon juice, beans and fennel seeds. Remove¬†the meat to a plate to rest for a few mins¬†while you fold the dressed beans and basil¬†leaves into the pan. Add the resting juices,¬†season to taste, then serve with the pork.