Pork chop with roasted cauliflower recipe
Pork chop with roasted cauliflower and ’nduja white beans Matt Tebbutt serves simply cooked pork chops with crispy sage leaves, paprika-roast cauliflower and spicy, meaty white beans. 1 small cauliflower, broken into florets1 tbsp smoked paprika 1 tsp garlic granules1 ripe beef tomato, grated 2 tbsp olive oil salt and freshly ground black pepper 1 small cauliflower, broken into florets 1 tbsp smoked paprika 1 tsp garlic granules 1 ripe beef tomato, grated 2 tbsp olive oil salt and freshly ground black pepper 2 thick-cut free-range pork chops, with good fat covering 2 tbsp olive oil 12 sage leaves 50g/1¾oz unsalted butter 2 thick-cut free-range pork chops, with good fat covering 2 tbsp olive oil 12 sage leaves 50g/1¾oz unsalted butter 1 shallot, finely chopped2 celery sticks, finely chopped2 garlic cloves, crushedolive oil1 tbsp ’nduja paste2 tbsp sherry vinegar 150g/5½oz good-quality cooked white beans 150ml/¼ pt chicken stock1 tbsp chopped fresh parsley salt and freshly ground black pepper 1 shallot, finely chopped 2 celery sticks, finely chopped 2 garlic cloves, crushed olive oil 1 tbsp ’nduja paste 2 tbsp sherry vinegar 150g/5½oz good-quality cooked white beans 150ml/¼ pt chicken stock 1 tbsp chopped fresh parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower and toss well. Transfer to a baking tray and roast in the oven for around 20 minutes until just cooked. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Increase the oven temeperature to 220C/200C Fan/Gas 7. Meanwhile, heat an ovenproof frying pan over a high heat. Season the pork chops with salt and pepper and fry the fat first followed by each side. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. Transfer the pork chops to the oven for 10 minutes until cooked through. Remove the pork chops and set aside to rest for 10 minutes. Meanwhile, add the butter and sage leaves to the pan, basting until the sage leaves are crisp. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To make the beans, put a a clean frying pan over a medium heat. Once hot add the olive oil and fry the shallots, celery and garlic for 5 minutes. Add the ’nduja paste and vinegar. Cook out before adding the beans and the stock. Simmer gently for 5 minutes. Taste and season with salt and pepper. Add the parsley and keep warm. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side. To serve, slice the pork chops, then tip the cauliflower onto a serving plate and spoon over the white beans. Serve the sliced pork chops on the side.