Recipe: Honey Tabasco Pork Chops & Creamy Butter Beans

For The Chops:

• 2 8oz. Pork Chops (desired thickness)
• Salt & Pepper
• Olive Oil
• ½ cup broth (chicken or vegetable)
• 8 oz. Honey
• 2 oz. Tabasco Sauce
• 2 Tbsp. Minced garlic
• 1 Tbsp. Red pepper flakes

1. Heat honey in a sauce pan on medium heat.
2. Add tabasco sauce, minced garlic and red pepper flakes.
3. Bring to a boil and let simmer for 10 minutes

1. Season pork chops with salt & pepper on each side
2. Grill each side for about 6 minutes (for medium) depending on grill temperature
3. Baste the pork chops with the glaze on each side
** Use extra glaze as dipping sauce (yum!)

For The Beans:

• 4 leeks, washed, trimmed and finely sliced
• A small bunch of fresh thyme leaves
• 2 garlic cloves, peeled and finely chopped
• Olive oil
• 1 knob of butter
• 1 wineglass of white wine
• 1 lb. good-quality tinned or jarred butter beans, drained and rinsed
• Small handful of fresh parsley leaves, finely chopped
• 1 tablespoon crème fraîche
• Good-quality peppery extra virgin olive oil

1. Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet.
2. Turn up the heat and add the white wine.
3. Let the wine come to the boil, and add the beans and a splash of chicken or vegetable broth so the beans are almost covered.
4. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy.
5. Add the parsley, crème fraîche and a good glug of the extra virgin olive oil and taste for seasoning