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Pork chops with beans and turnips

• Jackson Boxer

Published: April 12, 2019 at 3:45 PM

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Serves 4

Easy

Total time: 2 hrs and 20 mins

+ overnight soaking

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Jackson Boxer serves this impressive pork dish with braised white beans and turnip tops at his Hebrides-inspired Notting Hill restaurant, Orasay. Here's how to make it at home for your next dinner party

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Try these pork chops with beans and turnips, then check out our baked pork chops, pork chops in cider, fried pork chops and more pork chop recipes.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

• 2 x 350g Tamworth pork chops

  on the bone, rinds removed

• a splash white wine

• 25g unsalted butter

BRAISED BEANS

• 400g dried coco or cannellini beans

• 1 carrot

  roughly chopped

• a sprig rosemary

• a sprig thyme

• 3 bay leaves

• 2 tbsp extra-virign olive oil

• 2 onions

  finely chopped

• 3 cloves garlic

  crushed

TURNIP TOPS

• 2 tbsp extra-virgin olive oil

• 1 shallot

  finely chopped

• 1 red chilli

  deseeded and finely chopped

• 1 clove garlic

  crushed

• 300g turnip tops (cime di rapa) or kale

  stalks removed and shredded (see notes below)

Nutrition: per serving

• kcal802
• fat34.9g
• saturates10.4g
• carbs62.1g
• sugars8.7g
• fibre32.3g
• protein43.5g
• salt0.3g

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Method

• step 1

  Put the beans into a large bowl, cover with plenty of cold water and leave to soak overnight.

• step 2

  The next day, when you’re ready to cook, drain and rinse the beans, tip into a large lidded pan with the carrot, rosemary, thyme and bay, then top up with enough cold water to cover the beans. Bring gently to the boil, cover with a tight-fitting lid and simmer gently for 1½-2 hours or until tender but not collapsing. Drain the beans, reserving the cooking liquid but discarding the herbs and carrots.

• step 3

  Heat the olive oil in a large pan and cook the onions and garlic with a large pinch of salt under a piece of scrunched up baking paper for 40 minutes or until completely soft (splash in a little water if it starts to catch). Tip the onions into a large pan with the beans and 400ml of the cooking liquid, and simmer for 30 minutes until thickened, adding a little water if it starts to get dry.

• step 4

  For the turnip tops, heat the olive oil in a frying pan, then gently cook the shallot, chilli and garlic for 10 minutes until soft. Add the turnip tops and cook gently under a piece of scrunched up baking paper until softened but a vibrant green. Stir ½ into the beans and keep warm.

• step 5

  Heat the oven to 200C/fan 180C/gas 6. Heat a frying pan until hot, coat the chops in a little oil and season generously. Hold the chops, fat-side down, in the pan for 1 minute to crisp, then cook on each side for 3 minutes until really caramelised. Put onto a baking tray and cook in the oven for 5 minutes. Transfer to a plate, cover tightly with foil and rest for 10 minutes. Remove the bone, then cut into 1cm-thick slices – it should be just blushing pink inside.

• step 6

  Meanwhile, pour a little white wine into the chop pan to deglaze, cook for several minutes then add the butter and swirl until melted.

• step 7

  Spoon the beans onto 2 large plates, spoon on more of the greens, top with the sliced chop and any resting and pan juices.

Turnip tops, or cime di rapa, are a slightly bitter leafy vegetable with small florets that come from the broccoli family. They are available from ocado.com or you can use kale instead.

Discover more of our best pork chop recipes here...

Authors

Jackson Boxer

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