Grilled Pork Chop with White Beans, Fennel and Spicy Sausage

2:29 am on 16 August 2008

(Serves 4)


  • 100g unsalted butter
  • 4 pork chops
  • Salt and freshly ground black pepper
  • 2 cloves garlic, peeled and crushed
  • 150g spicy sausage, finely diced
  • 2 tbsp Dry sherry
  • 200g White beans, cooked
  • 2 Fennel bulbs, sliced thinly
  • 300ml cream


Melt half the butter in a shallow frying pan until it begins foaming and add the chops.

Cook until golden brown, about 4 minutes and then turn them over, season and cook for another 4 - 6 minutes or until the juices run clear.

Remove the chops from the pan and keep them warm.  

Add the remaining butter to the pan and cook the garlic until golden brown. Add the spicy sausage and cook until fragrant, about 2 minutes, then pour in the sherry and cook for 1 minute.

Stir in the white beans, fennel bulb and cream and simmer until reduced by half and the fennel is just cooked the taste the sauce and season with the salt and pepper.

Serve with the beans placed under the pork chops.


From Afternoons with Jesse Mulligan

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