2 red onions, sliced
6 sage leaves
2 Tbsp (30ml) butter, for frying
2 Tbsp (30ml) oil, for frying
4 pork chops
Juice of 1-2 lemons
Few sprigs of thyme
2 bay leaves
¼ cup (60ml) olive oil, plus extra for frying
1 Tbsp (15ml) fennel seeds
2 cans (400g each) butter beans or cannellini beans, rinsed and drained
6 garlic cloves, roasted
Salt and milled pepper
Handful chopped parsley
Fry onion and sage in half the butter and oil, reserving some for frying the pork chops, until wilted. Remove from pan and set aside.
Meanwhile, marinate pork chops in lemon juice, thyme, bay leaves, olive oil and fennel seeds for 30 minutes to 2 hours, if time allows.
Fry pork chops in remaining butter and oil until just cooked. Return onion to pan to heat through.
Meanwhile, heat a glug of olive oil, add beans and roasted garlic and cook to heat through.
Pureé beans until smooth (or leave as is), season, stir through parsley and serve with pork chops.