Braised Pork with Haricot Beans

Cut the loin of pork into thick chops. Season the chops and bones liberally with salt and freshly ground black pepper. Peel the garlic cut into slices and put in the bottom of an ovenproof dish along with the herbs.

Put a frying pan over a high heat, add a splash of olive oil, and when hot quickly brown the chops and bones on both sides. Put the meat in the cooking dish and pour over white wine until about ¾ covered. Cook in the oven covered for 1½ hours at 350°F/180°C/Reg4  Picture  .

Meanwhile peel, chop and soften the shallots in a little oil. Drain the beans from the cans and stir into the shallots. Warm over a medium heat, stir in a little butter and season with salt and pepper. Cover and put to one side. Prepare the cabbage  Recipe   and similarly put to one side.

When done, take out the chops and keep warm, and discard the bones. Remove the herbs and garlic from the cooking liquid with a slotted spoon. You need a couple of cups of the cooking liquid, so reduce it over a high heat if need be. Taste and season if necessary. Re-warm the beans and cabbage.

Spoon the beans on to the serving dishes, lay a pork chop on top, and pour over each two tablespoonfuls of the cooking liquid. Serve immediately  Zoom   with the cabbage separately.