PAN FRIED PORK CHOP WITH WHITE BEANS & TOMATO SALSA

Serves 2

Great pork dish with a nice contrast of textures and flavours.

• 2 pork chops well seasoned with olive oil, salt and pepper
• 1 can of cannellini beans drained and rinsed
• thyme leaves
• 1/2 clove garlic
• 2 shallots fined diced
• 12 cherry tomatoes quartered
• 1 tsp finely diced chilli
• 1 Tbs red capsicum fined chopped
• 1/4 cup of mixed herb leaves torn (basil, coriander, parsley)
• 1 tsp red wine vinegar
• 4 tsp olive oil

Season pork chop with salt and pepper and pan fry to brown and place in oven at 180c for 5 mins to finish cooking. Leave to rest for 5-10 mins.

In a small saucepan gently fry half of the shallots and the garlic with the thyme in a little oil and butter until the shallot begins to soften. Add the beans and season well. Toss and turn down the heat and cover. Mash half of the beans in the pan when ready to serve.

Mix the rest of the ingredients in a small bowl to create a salsa.

Deglaze the pan with a little chicken stock and thicken with a little butter if you want a little sauce, otherwise plate up and enjoy.

Wine suggestion: Chardonnay

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