Pork chop, wild mushroom cassoulet
Not everyone has the luxury of hours and hours to pull together a traditional cassoulet. This is a bit of a cheat’s cassoulet but makes for a more achievable meal which is completely delicious too.
Pork chop, cassoulet (2 portions)
1 Pork chop (on the bone, approx. 500g, 2inch thick)
1 Onion (small dice)
3 Garlic cloves (chopped)
50g Butter
250ml Brown chicken stock
250ml White wine
100g Pancetta (diced)
4 x Smoked sausages (cooked, sliced)
200g Wild mushrooms (washed + sliced)
400g Tin cooked white beans
5g Chopped parsley
10 Sage leaves (chopped)
Salt + pepper
Slowly cook the pork chop on the skin side until it is very crispy and rendered, color on both sides, and cook to a core temp of 50°C. Then rest the meat.
Cook the diced pancetta slowly to render the fat. Add the onions and cook slowly. Once soft, add the butter, garlic, and mushrooms, and cook for 3 minutes.
Add the white wine and reduce. Follow with the stock and reduce until almost gone. Add the beans with the juice and cook until the desired consistency is reached. Check the seasoning.
Finish with chopped herbs, plate up, and add the rested, carved pork chop. Garnish with crisp sage.
