Season the pork chops generously with salt and pepper on both sides, then set aside. Pick the parsley leaves and finely slice the soft stems. Gently crush the garlic for the pork and set aside.

Finely grate the garlic for the beans into a saucepan. Add the parsley stems and chickpeas (with their liquid), then set over a medium heat and let it gently simmer until ready to serve.

Pat the chops dry. Add the olive oil to a frying pan and place the pork chops fat-side down. Set over a medium-high heat and let the fat render for 3–4 mins. Once browned, sear both sides of the chops for 5–6 mins until golden and cooked through. Transfer to a plate to rest.

Pour the chicken stock into the empty pan and add the crushed garlic. Let it bubble and reduce by half, then take it off the heat and stir through the honey and wholegrain mustard. Taste and season with salt, pepper and a splash of sherry vinegar.

Slice the pork chops and stir any resting juices into the sauce. Spoon the garlicky beans into bowls, top with the pork, then drizzle over the sauce. Finish with a scattering of parsley leaves.