- 1 shallot
- A handful of sage
- A bag of breadcrumbs
- 1 tbsp plain flour
- 1 egg
- 2 bone-in pork chops
- 1 large potato
- A tin of butter beans
- A bag of kale
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Baking tray
- Baking paper
- A couple of pans with lids
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the shallot. Finely chop the sage. Tip the breadcrumbs onto a plate. Add the shallot, sage and some salt and pepper. Stir to mix. Line a baking tray with baking paper.
Sprinkle the flour on a plate. Crack the egg into a shallow plate. Beat. Dip the pork chops in the flour, then egg and then the breadcrumbs to coat both sides. Pop them on the baking tray. Bake for 30 mins till golden and cooked.
Fill the kettle and boil it. Peel the potato. Chop it into small chunks. Pop in a pan. Pour in some hot water from the kettle. Cover. Bring to the boil. Turn the heat down. Simmer for 15 mins till it's just soft.
Drain the butter beans. Rinse them under cold water. Chop out the thick middle cores from the kale. Slice the leaves.
Add the butter beans to the potatoes. Simmer for another 5 mins till the beans are warmed through.
Drain the beans and potatoes. Tip them back into the pan. Season and add 1 tbsp olive oil. Mash together till you have a thick, smooth mash. Taste and add more salt and pepper if you think it needs it. Cover.
Pop the kale in another pan. Cover with hot water from the kettle. Simmer, lid off, for 3-5 mins till they're tender and cooked. Drain well.
Serve the pork chops with the beany mash and the kale.