Mustard pork with crackling and butter-bean smash

Recipes / Meat

A crunchy pork crackle and creamy bean mash - the perfect fast solution for a mealtime for four.

Recipe «Mustard pork with crackling and butter-bean smash» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 4 x 220g pork loin chops, 1 tbsp honey, 1 tbsp mustard powder, 6 sage leaves, finely chopped, plus extra leaves to serve, 3 garlic cloves, crushed , 1/3 cup olive oil, plus extra to drizzle, 75g unsalted butter, 2 x 400g cans butter beans, rinsed, drained , 1/2 cup milk, 1 small radicchio, leaves torn, 150g green beans, blanched, halved lengthways, Juice of 1 lemon.

Ingredients:

  • 4 x 220g pork loin chops 
  • 1 tbsp honey 
  • 1 tbsp mustard powder 
  • 6 sage leaves, finely chopped, plus extra leaves to serve 
  • 3 garlic cloves, crushed 
  • 1/3 cup olive oil, plus extra to drizzle 
  • 75g unsalted butter 
  • 2 x 400g cans butter beans, rinsed, drained 
  • 1/2 cup milk 
  • 1 small radicchio, leaves torn 
  • 150g green beans, blanched, halved lengthways 
  • Juice of 1 lemon 

Instructions

  1. Preheat oven to 250C. Using a sharp knife, remove skin and fat from the chops in one piece. Pat skin dry, then place on a baking tray. Roast for 20 minutes or until crackled.
  2. Meanwhile, combine the honey, mustard powder, sage, two-thirds of the garlic and 2 tbs oil, and rub over the pork chops. Heat remaining 2 tbs oil in a large frypan over medium heat. Cook the pork chops for 5 minutes each side or until caramelised and cooked through. Set aside and rest, loosely covered with foil, for 5 minutes.
  3. To make the bean smash, melt butter in a pan over medium heat. Cook remaining garlic for 1 minute or until fragrant. Add the butter beans, season and cook for 2-3 minutes to warm through. Add milk and roughly mash with a fork.
  4. Combine radicchio, green beans and lemon juice in a bowl and drizzle with extra olive oil. Serve with chops, crackling, bean smash and extra sage leaves.