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Karen Martini’s pork chops with sage, bagna cauda and a broad bean and nasturtium salad

Karen Martini
Karen Martini

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Pork chops with broad beans and bagna cauda (top left).
Pork chops with broad beans and bagna cauda (top left).William Meppem

Broad beans – those lanky plants with pods stuffed with knobbly beans – are one of my favourite vegetables. I love their vibrant freshness alongside peppery nasturtium and mint, which all work fantastically with a quality pork chop and the salty, garlicky richness of bagna cauda.

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Ingredients

  • 1kg broad beans, podded (to yield about 500g loose beans)

  • 1 garlic clove, chopped

  • ¾ cup frozen peas, thawed under hot water

  • ½ bunch mint, picked and roughly chopped

  • 4 x 300g mid-loin pork chops, skin removed, fat cut at 1cm intervals, at room temperature

  • 2 garlic cloves, skin on, smashed

  • 60g butter

  • ½ bunch sage, leaves picked

  • 2 handfuls nasturtium leaves and flowers

  • 1 lemon

For the bagna cauda

  • 7 anchovies, chopped

  • 3 tbsp extra-virgin olive oil

  • 60g butter

  • 1 garlic clove, finely chopped

  • 15 grinds black pepper (or 6 freshly ground black peppercorns)

  • 1 tbsp warm water

Method

  1. Step 1

    Blanch the broad beans for 3 minutes in simmering water. Lift out and immediately refresh in a bowl of cold or iced water.

  2. Step 2

    Double-pod the broad beans, keeping any tiny ones un-podded for garnish, as well as a small handful of podded ones. Chop the rest roughly.

  3. Step 3

    Add the chopped garlic clove, some salt and freshly ground black pepper and a splash of extra-virgin olive oil to a mortar and grind to a paste. Add the chopped broad beans, peas and mint and pound to a rough paste, adding a little oil to loosen if needed, but it should be on the stiff side. Season to taste.

  4. Step 4

    For the bagna cauda, add all the ingredients except the water to a small saucepan. Warm for 3 minutes over low heat to melt the anchovies and take the rawness off the garlic, then add the water.

  5. Step 5

    Season the chops and coat with oil. Heat a large frying pan over high heat for 2 minutes, then add the chops. Cook for 4 minutes, then flip and add the smashed garlic cloves and butter and cook for 6 minutes. With 2 minutes to go, add the sage. Plate the chops, spooning over the crisp sage.

  6. Step 6

    Spoon the bean and pea salad on each plate, scatter over the reserved broad beans, then top with small nasturtium leaves and flowers and a squeeze of lemon. Spoon some bagna cauda over the salad and chops and serve with remaining extra bagna cauda on the side.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.watoday.com.au/goodfood/recipes/karen-martinis-pork-chops-with-sage-bagna-cauda-and-a-broad-bean-and-nasturtium-salad-20210201-h1touq.html