LEMON & HERB PORK CHOPS WITH BUTTERBEANS ON TOAST
Step 1 Heat oven to 200°C/180°C fan/gas mark 5.
Step 2 Mix the lemon zest and lemon juice with the chopped sage, one crushed garlic clove, seasoning and 1tbsp olive oil and rub all over the chops. Preferably leave to marinate for one hour.
Step 3 Heat the remaining 1 tbsp olive oil in a heavy based pan over a high heat and brown the chops for 3 mins on each side. Remove the chops and add the onions and pancetta for 3 minutes, stirring often.
Step 4 Reduce the heat to low and add the thyme and two thinly sliced cloves of garlic and continue to cook for a further 5 minutes.
Step 5 Return the chops to the pan and cover with the onion and pancetta mixture. Pour over the stock and beans, bring to the boil then remove to the oven for 50 minutes and cover with baking parchment or a lid. Add the spinach for the last ten minutes.
Step 6 Rub the toasted sourdough with the remaining clove of garlic and cover with the beans and juice mixture allowing the toast to soak up the juices. Place a chop on top and serve.