7 oz purple sprouting broccoli (broccolini)
2 x 7oz thick boneless pork chops
1 garlic clove
1 medium fresh chile (for a spicier option use a serrano chile)
1 15 oz can cannellini beans
1 lemon
olive oil
sea salt
black pepper
1. Put a pan over high heat.
2. Trim the woody ends off of your broccoli stems then wash them in cold water and put to one side.
3. Drizzle the pork chops with olive oil, season them with salt and pepper, then rub this seasoning into the meat.
4. Place the pork chops in your screaming hot pan and cook, turning every 2 minutes with tongs, for 10 minutes total until cooked through and juicy in the middle.
5. Peel and finely slice the garlic. Deseed and finely chop the chile. Drain your cannellini beans.
6. Get some water boiling and put another fry pan over medium heat.
7. When your pork chops are done, transfer them to a plate and cover with aluminum foil to keep warm.
8. Add a lug of olive oil to your hot frying pan along with the chile and garlic. Cook for a minute until soft but not colored.
9. Add the broccoli to the boiling water and cook for 2-3 minutes until al dente. Drain in a colander and leave to steam dry.
10. Add the drained cannellini beans to the pan with the garlic and chile and stir well to coat the beans.
11. Toss the broccoli in a bowl with a lug of olive oil and the juice of half a lemon. Season with salt and pepper.
11. Divide the spicy beans between 2 plates, then top with the broccoli. Pop a pork chop on top of each portion and drizzle over any resting juices from the plate. Enjoy.
Recipe from: Jamie Oliver: 20 minute meals (iPhone app)
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