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Mustard pork with crackling and butter-bean smash

Name: Mustard pork with crackling and butter-bean smash
Yield: 4
Ingredients: 4 x 220g pork loin chops; 1 tbs honey; 1 tbs mustard powder; 6 sage leaves, finely chopped, plus extra leaves to serve; 3 garlic cloves, crushed; 1/3 cup (80ml) olive oil, plus extra to drizzle; 75g unsalted butter; 2 x 400g cans butter beans, rinsed, drained; 1/2 cup (125ml) milk; 1 small radicchio, leaves torn; 150g green beans, blanched, halved lengthways; Juice of 1 lemon

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by Warren Mendes

delicious. team

Apr 05, 2014

Crackling on a weeknight? It's totally achievable with this quick and easy recipe by Warren Mendes.

4 x 220g pork loin chops
1 tbs honey
1 tbs mustard powder
6 sage leaves, finely chopped, plus extra leaves to serve
3 garlic cloves, crushed
1/3 cup (80ml) olive oil, plus extra to drizzle
75g unsalted butter
2 x 400g cans butter beans, rinsed, drained
1/2 cup (125ml) milk
1 small radicchio, leaves torn
150g green beans, blanched, halved lengthways
Juice of 1 lemon

Method

1.

Preheat oven to 250ºC. Using a sharp knife, remove skin and fat from the chops in one piece. Pat skin dry, then place on a baking tray. Roast for 20 minutes or until crackled.
2.

Meanwhile, combine the honey, mustard powder, sage, two-thirds of the garlic and 2 tbs oil, and rub over the pork chops. Heat remaining 2 tbs oil in a large frypan over medium heat. Cook the pork chops for 5 minutes each side or until caramelised and cooked through. Set aside and rest, loosely covered with foil, for 5 minutes.
3.

To make the bean smash, melt butter in a pan over medium heat. Cook remaining garlic for 1 minute or until fragrant. Add the butter beans, season and cook for 2-3 minutes to warm through. Add milk and roughly mash with a fork.
4.

Combine radicchio, green beans and lemon juice in a bowl and drizzle with extra olive oil. Serve with chops, crackling, bean smash and extra sage leaves.