Pork Chops with Salsa Verde and White Beans | Marcus Wareing | Marcus Wareing

Ingredients

• 180g dried haricot beans, soaked in water overnight, drained and rinsed well (or a 400g tin of haricot beans, drained)
• 1 carrot, halved
• 1 celery stick, halved
• 2 garlic bulbs, halved
• 2 bay leaves
• 25ml vegetable oil
• 4 large pork chops (approx 900g in total), brined
• sea salt and freshly ground black pepper
• 4 tbsp creme fraiche, to serve
• 2 heaped tbsp finely chopped tarragon
• 1/4 bunch of flat-leaf parsley, leaves picked
• 20g capers in brine
• grated zest and juice of 1 lemon
• 125ml extra virgin olive oil