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Pork chop with roasted cauliflower and ’nduja white beans

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen



Ingredients

For the cauliflower:

  • Cauliflower: 1 small, broken into florets
  • Smoked paprika: 1 tbsp
  • Garlic granules: 1 tsp
  • Ripe beef tomato (grated): 1
  • Olive oil: 2 tbsp
  • Salt and freshly ground black pepper: To taste

For the pork chop:

  • Thick-cut free-range pork chops (with good fat covering): 2
  • Olive oil: 2 tbsp
  • Sage leaves: 12
  • Unsalted butter: 50g/1¾oz

For the beans:

  • Shallot (finely chopped): 1
  • Celery sticks (finely chopped): 2
  • Garlic cloves (crushed): 2
  • Olive oil: As needed
  • ’Nduja paste: 1 tbsp
  • Sherry vinegar: 2 tbsp
  • Good-quality cooked white beans: 150g/5½oz
  • Chicken stock: 150ml/¼ pt
  • Chopped fresh parsley: 1 tbsp
  • Salt and freshly ground black pepper: To taste

Sherry Vinegar Alternatives:

  • Red Wine Vinegar: Red wine vinegar has a similar acidity level and can be a great substitute for sherry vinegar in vinaigrettes, marinades, and sauces
  • Apple Cider Vinegar: With its fruity undertones, apple cider vinegar can work well as a replacement for sherry vinegar in certain recipes

‘Nduja Paste Alternatives:

  • Chorizo: Spanish chorizo, made from pork meat and seasoned with paprika, offers a smoky flavor similar to ‘nduja. Chop it finely or blend it for a texture resembling ‘nduja’s spreadability

Method

    1. Preheat the oven to 200C/180C Fan/Gas 6.

 

    1. 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.

 

    1. 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.

 

    1. 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.

 

    1. 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.

 

    1. 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.

 

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