LOCAL CHEF RYAN BROKENBROW'S RECIPE
Butterbean Cassoulet with Marinated Jon Thorner’s Pork Chops
Cassoulet is a rich, slow-cooked casserole containing meat, pork and white beans, originating in southern France, it a great winter warmer, wholesome and delicious. It's simple and iv paired it with some marinated Jon Thorner's pork chops for a match made in heaven.
Ingredients
- 1 x Tin Butterbeans
- Small bunch Thyme
- Small bunch Parsley
- 1 x Sprig Rosemary
- 1 x Small Onion
- 2 x Cloves Garlic
- 60g x Diced Chorizo
- 1 x Pack of 2 Jon Thorner’s Bone in Pork Chops
- 1 tsp x Tomato Puree
- 100ml x Dry White Wine
- 1 x Carrot
- 1 x Stick Celery
- 1 x Tin Chopped Tomatoes
- Seasoning
- Olive Oil
- 1 x Lemon
- 1 x Vegetable stock cube
- 1/2 tsp x Dried Sage
- 1/2 tsp x Dried Thyme
- 1/2 tsp x Chili Flakes
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Snip the rind along the back of the pork chop a few times with scissors or a knife, this will stop it curling up when being cooked. Marinate the pork chops with the zest of 1 lemon, black pepper, chilli flakes, dried sage and dried thyme. Ideally a few hours but 30 minutes minimum.
Slice the onion and garlic and gently fry in olive oil on a medium heat.
Add the fresh rosemary, thyme, chopped carrot and celery for a few minutes.
Then add the chorizo, stock cube and salt and pepper.
Add the drained butterbeans, tomato puree, chopped tomatoes and wine.
Turn up the heat to a medium/hot heat and simmer to reduce sauce. Around 35-40 minutes.
Stir every so often and turn down the heat if it begins to catch on the bottom of the saucepan.
When the cassoulet is 10 mins away from being done, heat a little olive oil in a frying pan and fry the pork chops for 5 minutes each side until cooked.
Add the pork chops on top of the cassoulet.
Finish with freshly chopped parsley and then serve.
