4 pork chops, skin snipped along the edge

250g tinned cannellini beans, washed

half a diced onion

half head of cabbage

200g smoked pancetta/bacon lardons

100ml white wine

150ml cream

zest 1 lemon

100g fresh breadcrumbs

100g butter

Zest of 1 lemon

2 tbsp flat leaf parsley

50g grated Parmesan


1. Oil the chops, then griddle for 5-6 minutes each side. Rest

2. Gently fry the pancetta until crispy, remove.

3. Fry the onion and garlic for 5 minutes in the bacon fat, till soft

4. Add the cabbage and pancetta. Cook 5 minutes

5. Add wine, reduce by half

6. Add cream, reduce by half again

7. Rub the butter into the breadcrumbs. Add the remaining ingredients and stir to combine.

8. Spread out on a baking tray and bake at 180C for 12-15 minutes until golden and crisp.

9. Finish with zest

10. Serve a chop on top of the bean mix