The kind of American Comfort plate you make on repeat. brown sugar and bourbon, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the brown sugar and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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