Quick crusted pork with warm butter bean salad

Method

1. Preheat the grill to medium-high. Mix 1 small handful of parsley leaves with breadcrumbs, Parmesan and lemon zest.
2. Season the pork, brush 1 side of each with ½ tsp olive tapenade and press the breadcrumb mixture on top. Heat 1 tbsp olive oil in an ovenproof pan and fry the pork, crust-side up, for 6 minutes, then pop under the grill for 4 minutes or until the pork is cooked through and the crust is brown (watch it doesn’t burn).
3. Meanwhile, in a separate pan, gently fry 1 red onion in 1 tbsp olive oil until softened. Add chorizo and fry until crisp, then stir in the butter beans and a splash of hot water. Bubble for 2-3 minutes until warmed through.
4. Stir in lots of seasoning, a squeeze of lemon juice and 1 small handful parsley leaves. Serve with the crusted pork.