Spanish-Style Pork with Smoky Butter Beans & Romesco

1. Season the chops with the salt and refrigerate for 30 minutes. Heat the oven to 160°C fan / 180°C conventional. Pat the chops thoroughly dry before frying.
2. Toast the almonds in the dry frying pan over a medium heat until lightly golden. Transfer to a small blender with the remaining romesco ingredients. Blend into a thick, slightly textured sauce, scraping down the sides as needed. Taste for seasoning and set aside.
3. Snip through the fat edge in a couple of places to prevent curling. Heat the oil over a high heat. Hold the chops fat-side down with tongs for 1–2 minutes, then brown the flat sides for approximately 2 minutes each. Transfer to the roasting tray.
4. Leave approximately 1 tbsp fat in the frying pan. Reduce the heat to medium and add the onion and fresh jalapeño. Cook for 8–10 minutes, stirring, until softened and translucent. Add the garlic and cook for another minute.
5. Put the chops in the oven while you finish the beans. Start checking after 8 minutes, inserting a thermometer into the thickest part, away from the bone. Cook until the centre reaches 70°C and remains there for 2 minutes, then transfer to a warm plate and rest for 5–8 minutes. Timing will depend on thickness.
6. Add the ’nduja to the onions and stir for 1–2 minutes until it melts. Stir in the tomato purée and cook for 1 minute. Reduce the heat to low, add the smoked paprika and cumin and stir for 20–30 seconds. Immediately pour in the stock, scraping up the browned juices.
7. Add the butter beans, honey, thyme and bay leaf. Simmer uncovered for 10–12 minutes, stirring occasionally, until thick. Crush a spoonful of beans against the side of the pan and stir them through to give the sauce body. Add a splash of water if it becomes too thick before the pork is ready.
8. Remove the bay leaf. Stir in the sherry vinegar, parsley and pork resting juices. Taste before adding salt and black pepper. Cut the pork from the bones and slice thickly across the grain. Divide the beans between two warm shallow bowls, arrange the pork on top and spoon the romesco alongside.

Cooking tip: use paprika labelled sweet smoked, so the smokiness comes from the paprika and the chilli heat comes from the jalapeño and ’nduja.