PORK CHOP, BLACKBERRIES AND SUMMER BEANS

Serves 4

INGREDIENTS:

4 pork loin chops, 300g each; 100g blackberries, halved; 50g hazelnuts, toasted and halved; 1 shallot, sliced into rounds; 200g fine beans, blanched in boiling water, then shocked in ice water.

For blackberry agrodolce:

100ml dry white wine; 100ml port; 200g blackberries; 200g red wine vinegar; 200g caster sugar

METHOD:

1. Reduce wine and port by half, add blackberries and vinegar. In a separate pan caramelise the sugar up to 130°C, pour in the vinegar and cook for three more minutes. Strain through a fine sieve and cool.

2. Leave pork chops to sit for an hour then sear on both sides in a very hot pan, baste with foaming butter until it has an even caramelisation on both sides and is cooked through. Rest the chops and reserve a couple of spoonfuls of the pan juices in a large bowl. 3. While resting, toss the beans, hazelnuts, shallots and blackberries with the reserved pan juices, salt and pepper. Split between four plates along with the four chops, and dress with the sweet and sour blackberry agrodolce.