2 x 25mm thick pork chops, full fat on, snipped along the edge

Salt and pepper

12g sugar

75ml olive oil

1 thinly sliced red onion

4 cloves sliced garlic

150ml red wine vinegar

5 sprigs rosemary

50g capers

50g butter

Approx. 120ml water

12 cooked new spuds, sliced into thick rounds

24 blanched fine beans


1. Oil and season the chops, cook 3 mins in a hot pan, don’t move them.

2. Flip over, cook 1 min, then remove.

3. Add onion and garlic, cook 5 mins on low heat.

4. Add vinegar and rosemary, crank up heat, reduce by half.

5. Add everything except butter, bring to boil, reduce by 1/3 then add butter and the chops and veg.

6. Cook 3mins.

7. Serve.