Step 1

Preheat oven to 250C. Using a sharp knife, remove skin and fat from the chops in one piece. Pat skin dry, then place on a baking tray. Roast for 20 minutes or until crackled.

Step 2

Meanwhile, combine the honey, mustard powder, sage, two-thirds of the garlic and 2 tbs oil, and rub over the pork chops. Heat remaining 2 tbs oil in a large frypan over medium heat. Cook the pork chops for 5 minutes each side or until caramelised and cooked through. Set aside and rest, loosely covered with foil, for 5 minutes.

Step 3

To make the bean smash, melt butter in a pan over medium heat. Cook remaining garlic for 1 minute or until fragrant. Add the butter beans, season and cook for 2-3 minutes to warm through. Add milk and roughly mash with a fork.

Step 4

Combine radicchio, green beans and lemon juice in a bowl and drizzle with extra olive oil. Serve with chops, crackling, bean smash and extra sage leaves.