Pork & Beans with Braised Rainbow Chard

Serves 2, takes 45 minutes

These garlicky, thick-cut pork chops make a spectacular supper for two. Enjoy with fresh and zingy braised rainbow chard and beans – preferably al fresco on a warm, balmy evening with a chilled glass on Mâcon Verzé in hand.

1. Remove the pork chops from the fridge at least 1 hour before cooking to bring them up to room temperature.
2. Using a sharp knife, make incisions along the skin and rind so it fans out – this will keep the chops from curling up in the pan when cooked.
3. Mix smoked paprika, garlic granules and salt together in a bowl. Rub well onto the pork chops, brush over 1 tbsp olive oil and set aside.
4. Set a skillet on a medium heat and, once hot, place in the pork chops.
5. Fry on one side for 4 minutes then flip and add in the butter and thyme. Cook for a further 4 minutes, basting regularly, then flip again to baste the other side – your total cook time should be roughly 8 minutes. Set aside on a wooden board when done, pour over the cooking juices and cover well with foil whilst you prepare your cabbage.
6. Set a large pan on a medium heat, add in 1 tbsp olive and the diced shallot, and fry until softened. Add in the garlic and continue to cook until fragrant, then add chilli flakes.
7. Deglaze the pan with wine.
8. Allow the alcohol to cook off, then stir in haricot beans.
9. Warm through for 5 minutes then add in the rainbow chard stalks and soften for approximately 4 minutes, then add in the chard leaves. These will wilt very quickly so always add in at the last moment.
10. Grate in the lemon zest and season with salt and pepper to taste as needed. Give everything a final stir then spoon into a warm bowl, rest your pork chop on top, sprinkle with fronds of dill and a final drizzle of extra virgin olive oil, enjoy!

2 pork chops

Olive oil

1 tsp smoked paprika

2 tbsp garlic granules

1 tsp salt

Large knob of butter

Handful of fresh thyme

1 large banana shallot, finely diced

3 garlic cloves, peeled and crushed

1 tsp chilli flakes

175ml white wine

500g jar Haricot beans

400g Rainbow Chard (or Swiss), stalks roughly chopped and leaves torn

1 tbsp white wine vinegar

Zest of 1 lemon

Salt & pepper, to taste

Extra Virgin Olive Oil, for drizzling

Handful of dill, for garnish