Instructions
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Place saffron in a small bowl, add 2 tablespoons of boiling water and set aside.
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Heat a large frypan over medium/high heat, add 1 tablespoon of olive oil and leek rounds and cook until golden on both sides. Set aside.
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Add 1 tablespoon to the frypan and cook fennel slices until golden on both sides. Set aside.
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Add saffron water, lemon slices, beans, bay, olive oil and chicken stock to the frypan and bring to a simmer over medium heat.
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Add leek and fennel, season with salt & pepper, cover with a lid and simmer over low heat for 10 minutes.
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Heat olive oil in a large cast iron frypan over medium/high heat, season chops with salt and pepper and cook for 3-4 minutes on both sides. Set aside.
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Add garlic slices and rosemary to the pan and sauté for a minute. Pour over the chops.
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Serve chops on top of the beans, squeeze over the juice of the lemon half and garnish with fennel fronds, spring onion and orange zest.
