Roasted Pork Chops with Green Olive and Lemon Crust over Creamy Leeks and White Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork chops dry with paper towels and season both sides with 5 g of salt and the black pepper.

2. 2

   In a bowl, combine the green olives, breadcrumbs, lemon zest, minced garlic, half of the parsley, and 1 tablespoon olive oil until the mixture looks moist and crumbly.

3. 3

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork chops for 2 minutes per side until lightly browned.

4. 4

   Remove the skillet from the heat. Spoon the olive mixture over the top of each chop, pressing lightly so it adheres.

5. 5

   Transfer the skillet to the oven and roast the chops for 10 to 14 minutes at 220 °C / 425 °F, or until the center reaches 63 °C / 145 °F. Let them rest for 5 minutes out of the oven.

6. 6

   While the chops roast, heat the butter with the remaining 1 tablespoon olive oil in another skillet over medium heat. Add the leek, sliced garlic, and remaining 3 g salt, and cook for 6 to 8 minutes until tender but not too browned.

7. 7

   Add the white beans and chicken stock. Cook for 4 minutes, stirring gently so the beans absorb the flavor.

8. 8

   Stir in the heavy cream and lemon juice. Cook 2 to 3 minutes more until creamy. Adjust salt if needed.

9. 9

   Spoon the creamy leek and white beans onto plates, place a pork chop on top, and finish with the remaining chopped fresh parsley. Serve immediately.