summery fruit and veg with a succulent pork chop
Reduce the wine and port by half, add the blackberries & vinegar. In a separate pan, caramelise the sugar up to 130 degrees, pour in the vinegar and cook for a further 3 mins. Pass and cool.
Allow the pork chops to sit out for an hour in order to come to room temperature. Sear on both sides in a very hot pan, baste with foaming butter, and rest. Reserve a couple of spoonfuls of the pan juices in a large mixing bowl.
While resting, toss the beans, hazelnuts, shallots and blackberries with the reserved pan juices, salt and pepper. Split between four plates along with the four chops, and dress with the sweet and sour blackberry agrodolce.