Step 1 Heat 10g butter in a heavy based frying pan over a medium heat and toast the walnut pieces for 2 mins. Remove to a plate.

Step 2 Season the pork chops with ¼ tsp sea salt and melt the remaining butter in the same pan. Brown the chops in the butter for 10-15 mins, turning halfway through to ensure they are thoroughly cooked. Remove to a warm plate.

Step 3 Meanwhile prepare the salad by blanching the green beans in boiling water for 3-4 minutes then refresh under cold running water. Mix the beans with the toasted walnuts, chicory leaves, balsamic vinegar, olive oil and red onion. Season the salad with ½ tsp sea salt and toss together to ensure everything is mixed.

Step 4 Add the crumbled Gorgonzola and crème fraiche to the buttery juices in the pan and heat until the cheese has melted, about 2-3 mins, stirring all the time.

Step 5 Serve the chops alongside the salad with the Gorgonzola sauce spooned over the chop and add a little freshly ground pepper.