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Pork Chop, Blackberries and Summer Beans

4 Pork Loin Chops, weighing 300g each

100g Blackberries, halved

50g Hazelnuts, toasted and halved

1 shallot, sliced into rounds and separated into rings

200g fine beans, blanched in boiling water, then shocked in ice water.


Blackberry Agrodolce

100ml dry white wine

100ml port

200g blackberries

200g Red wine vinegar

200g caster sugar


1. Reduce wine and port by half, add blackberries & vinegar. In a separate pan caramelise the sugar up to 130 degrees, pour in the vinegar and cook for a further 3 mins. Pass and cool. 

2. Allow pork chops to sit out for an hour in order to come to room temperature. Sear on both sides in a very hot pan, baste with foaming butter, and rest. Reserve a couple of spoonfuls of the pan juices in a large mixing 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.