Donal's Real Time Recipes airs Wednesday nights at 8.30pm on RTÉ One. Catch up on RTÉ Player.
Ingredients
Serves: 4
Time: 30 minutes
- 1 pork fillet
- 4 tbsp plain flour
- 75g Parmesan, divided
- 1 lemon
- 100ml milk or cream
- 50g butter
- Olive oil, for frying
- 12 sage leaves
- 125g baby artichokes, from a jar
- 3 garlic cloves
- 150ml white wine
- 2 x 400g tins butterbeans
- 100g Philadelphia
- Handful of flat-leaf parsley
- Sea salt & freshly ground black pepper
Method
- Begin by slicing the pork fillet into 1-inch rounds. Place rounds, flat side down, between two pieces of baking parchment and bash with a rolling pin until ½ cm thick
- Place the flour on a large plate and grate over 50g of the Parmesan and the zest of ½ a lemon, mix with lots of black pepper. Then place the liquid into a separate dish.
- Dip the pork first into the liquid and then into the flour/cheese mixture, pressing to coat the meat.
- Add half of the butter and a good glug of olive oil into a deep frying pan and allow to heat up. Once warm, fry the pork until golden - about 4 minutes on each side. Add in half of the sage leaves and allow to sizzle for a few minutes, then remove everything from the pan and keep warm.
- Whilst the pork cooks, thinly slice two cloves of garlic and cut the artichokes into quarters.
- Add the remaining butter to a large sauté pan, along with about one tablespoon olive oil and add the garlic and artichokes, frying until golden. Squeeze in the juice of ½ a lemon, pour in the white wine, bubbling everything for five minutes to reduce. Now, drain two tins of butterbeans and tumble into the pan and continue to bubble for five minutes.
- Stir through Philadelphia cheese and leave for a few more minutes to warm everything through.
- Chop the flat-leaf parsley and stir through the beans. Grate the remaining Parmesan into the pan and stir through until melted, then serve with the Parmesan pork chops, crispy sage.
