Pork chops with morels

Method

1. Trim most of the fat from the pork, leaving just a thin strip on the chops and dicing the fat you have taken off.

2. Heat a frying pan on a high heat and when hot, add the diced fat.

3. Season the chops with salt and pepper and sear the fat by propping them up fat-side down in the pan.

4. Add the pancetta and fry until crispy, then remove and set aside. When the fat is browned, remove the pork chops and diced fat from the pan and reserve, keeping the juices.

5. Add the shallots to the pan and sprinkle with thyme leaves. Add a splash of olive oil and some of the juice from the pork fat.

6. Return the pork chops to the pan together with the morels and season to taste. Turn the heat down to medium and leave to cook gently for about 8 minutes.

7. Turn the chops and add the broad beans. Stir in the mustard and leave to cook down for a minute or until all ingredients are cooked.

8. To serve, place a chop in the centre of each plate, propping it up with a spoonful of the ingredients from the pan. Spoon the rest of the ingredients on and around the pork chop.