Ingredients
4 x 220g pork chops
Sea-salt flakes and freshly ground black pepper
1/4 cup extra virgin olive oil
2 Tbsp unsalted butter
2 leeks, finely sliced
2 bay leaves
1/2 bunch thyme leaves, picked
12 cloves garlic, minced
Juice and finely grated zest of 2 lemons
2 Tbsp plain flour
2 cups chicken stock
1/2 cup cream
2 tsp Worcestershire sauce
300g green beans, trimmed
4 cups baby kale leaves
2 Tbsp kalamata olives, finely diced
Method
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Season pork chops with salt and pepper, then drizzle with half the oil. Heat a large, deep frying pan on high and sear chops for 2 minutes on each side, until browned. Set aside.
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Melt butter in pan. Add leeks, bay leaves and thyme and cook, stirring, for 10 minutes, until softened. Add garlic and half the lemon zest, then cook for 3 more minutes.
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Sprinkle flour over and cook, stirring, for 1 minute, then pour in stock, cream and Worcestershire sauce. Heat until simmering, return pork chops to frying pan, then cook gently for 10 minutes, basting chops constantly with the sauce.
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Pour remaining olive oil in a small frying pan over high heat. Fry beans for 3 minutes, stirring, until just tender. Add baby kale, olives and lemon juice. Toss several times. Serve pork chops on a bed of fried beans with a generous amount of sauce. Sprinkle with remaining lemon zest before serving.
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