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    Pan-Fried Pork with Flageolet Beans and Persillade

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    Pan-Fried Pork with Flageolet Beans and Persillade

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 2


    • 2 pork cutlets, 2-3cm thick
    • salt
    • freshly ground black pepper
    • 15g butter
    • 1 tbsp Dijon mustard
    • 2 sage leaves, finely chopped
    • ½ shallot, finely chopped
    • ½ clove garlic, crushed
    • 400g tin flageolet beans, drained
    • Handful parsley, finely chopped


    1. Season the pork. Heat a pan over a medium heat and add the butter. When you hear a steady sizzle (in order to caramelise the pork, it's important to get the temperature of the butter right), add the pork. Fry for 10 minutes, turning regularly until each side is golden. Towards the end of the cooking, drain the excess fat and reserve. With the cutlets still in the pan, add the mustard, sage and 100ml water. Bring the juices to the boil for 2-3 minutes to reduce slightly. Taste and correct the seasoning.
    2. Heat 1 tsp of the reserved fat in a pan and sweat the shallot and garlic for 2 minutes. Add the beans and parsley and heat through. Season. Divide the beans between 2 bowls. Add the cutlets and spoon over the cooking juices. Serve with pak choi.

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