Pork chops with white beans and radicchio
This cosy dinner is “relaxed” in recipe form: It’s quick, uses one pan, and doesn’t mind if there’s no fresh rosemary on hand - one teaspoon of dried works just fine as a substitute.
2 tsp, chopped
2 clove(s), crushed
Pork medallion or loin steak, raw
500 g, (4 x 125g)
Canned cannellini beans, rinsed, drained
2 400g can
1 small, thickly sliced
2 x 3 second spray(s)
- Combine rosemary and half the garlic in a small bowl. Season with salt and pepper. Rub mixture all over pork steaks.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook pork for about 4 minutes on each side or until browned and just cooked through. Transfer to a plate and cover loosely with foil to keep warm.
- Lightly spray same pan again with oil. Add remaining garlic and cook over medium heat, stirring, for about 30 seconds or until fragrant. Stir in vinegar and beans and season with salt and pepper. Cover and simmer for about 3 minutes or until beans are hot. Add radicchio and cook, stirring, until leaves are slightly wilted. Stir in any pork resting juices from plate.
- 4 Divide bean mixture evenly among 4 plates. Top each with a pork steak. Serve.
INGREDIENT TIP: Vibrant red/purple in colour, radicchio is a leafy vegetable, also known as Italian chicory with a bitter, slightly spicy flavour when eaten raw. It can also be sautéed, grilled or roasted for a more mellow flavour.