Summer pork fennel beans

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• 4 large on-the-bone pork chops (about 250g each), rind removed
• 2 banana shallots 1 sliced, 1 finely chopped
• 2 large fennel bulbs each cut into 8 wedges
• 100ml white wine
• 1 lemon 0.5 cut into wedges, 0.5 juiced
• 100g cherry tomatoes
• 2 x 400g cans cannellini beans rinsed and drained
• 1 tsp fennel seeds lightly crushed
• handful basil leaves

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