Ingredients
• A splash of vegetable or olive oil
• Salt and freshly ground black pepper
• 2 Barnsley chops, thickly cut
• 5 tbsp softened butter
• 2 salted anchovy fillets, drained and roughly chopped
• 1 garlic clove, crushed
• 3 tbsp finely chopped flat-leaf parsley
• 400g tin cannellini beans, drained and rinsed
• 3 spring cabbage leaves, ribs discarded, sliced, washed and still wet
• Freshly squeezed lemon juice

Method
1. Place a large frying pan over a high heat. When hot, add a splash of oil. Season the chops well all over, then cook for about 4 minutes per side until a deep golden crust forms on the surface of the meat.
2. While the chops cook, mash together 4 tbsp butter with the anchovies, garlic and flat-leaf parsley.
3. Remove the chops from the pan and set aside to rest. Put the pan back on the heat, turn down to low and add the final 1 tbsp butter, the cannellini beans and the greens.
4. Cook, stirring all the while, until the greens wilt down and the beans are hot through — about 4-5 minutes.
5. Season with salt, pepper and a squeeze of lemon juice. Serve immediately with the chops alongside the beans and greens and a knob of garlicky anchovy butter melting on the lamb.

Ingredients
• Vegetable oil, for frying
• 2 large thick-cut pork chops, at room temperature
• Salt and freshly ground black pepper
• A quarter of a small head of hispi cabbage, cut into 4 wedges, stem trimmed
• 4 small shallots, quartered
• A knob of butter
• 3 tbsp roughly chopped hazelnuts
• 200ml dry apple cider
• 1 tsp thyme leaves
• ½ tsp runny honey
• ½ tsp Dijon mustard
• 1 tsp cornflour
• 2 tbsp double cream

Method
1. Place a heavy-based frying pan over a high heat. When hot, add a splash of oil. Pat dry the chops, snip the fatty rind once or twice (to prevent curling), then season and cook for 4 minutes per side for very slightly pink meat (cook for 1-2 minutes longer if you prefer it darker). Transfer to a warmed plate to rest.
2. Turn down the heat to medium and add a splash more oil to the pan. Season the hispi with salt, then place in the pan with the shallots. Cook, turning the hispi twice to char all sides, for about 8 minutes.
3. Remove the hispi from the pan and place it on the plate with the chops. Add the butter to the pan and, when foaming, add the hazelnuts. Toast, stirring all the while, for 1 minute. Add the cider and let it bubble for 1-2 minutes, then stir in the thyme, honey and Dijon mustard. Season.
4. To thicken the sauce, mix together the cornflour and 2 tbsp of the hot pan liquor in a small bowl. When smooth, pour back into the pan and mix well. Allow to cook for about 5 minutes, stirring often, then remove the pan from the heat and finally add the cream.
5. Serve the chops and hispi with the creamy sauce spooned over.