Pork chops with preserved-lemon butter beans

Method

1. Add a little oil to a medium saucepan over a medium heat, then add the leek with a pinch of salt and cook for 10 minutes. Once softened, add the beans along with their liquid and half the chopped preserved lemon. Cover with a lid and cook gently, stirring every now and then, for about 10 minutes.
2. Meanwhile, put a large, wide frying pan over a low-medium heat. Use a sharp knife to cut through the fat on each pork chop at 2cm intervals, then stand them up on their side in the frying pan fat-side down, using a pair of tongs to hold them in place. Cook the chops like this for 10-15 minutes to render out plenty of the fat and turn the rind crispy.
3. Lay the chops flat in the pan, turn up the heat to high and cook for 3 minutes on each side, seasoning with salt and pepper as you do so. When you turn them over, add the butter to the pan and once melted, spoon over. Set aside to rest for a few minutes.
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4. Put the remaining preserved lemon in a small blender with the coriander, garlic, spices and 2 tbsp oil and whizz to a smooth sauce. Season the beans, then divide between plates and sit the pork chops on top. Drizzle over the green sauce.