Pork Chops with Salsa Verde and White Beans

Name: Pork Chops with Salsa Verde and White Beans
Total time: 85 min
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; 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

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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
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