Waitrose and Partners
Paprika pork with smoky Boston beans

Paprika pork with smoky Boston beans

Aromatic pork chops are served on a simple, warm bean salad stirred through with sticky treacle and savoury Worecestershire sauce. 

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g pack Essential Pork Chops
  • ½ tsp paprika
  • ½ tsp Essential Vegetable Oil
  • 400g can Essential Cannellini Beans, drained
  • 1 Essential Red Onion, chopped
  • 1 stick Essential Celery, thinly sliced
  • 227g Essential Chopped Tomatoes
  • ½ chicken or vegetable stock cube
  • 2 tsp Essential Wholegrain Mustard
  • 1 tbsp black treacle
  • 2 tsp Worcestershire sauce


  1. Pat the pork dry on kitchen paper and rub both sides with the paprika. Heat the oil in a frying pan, then add the pork and fry gently for 10-15 minutes on each side, until thoroughly cooked, the juices run clear and there is no pink meat.

  2. Place the cannellini beans into a saucepan and mash with the back of a fork or potato masher to break them up slightly. Add the onion, celery and tomatoes and crumble in the stock cube. Refill the tomato can with water and add to the pan. Bring to a gentle simmer and cook for 10 minutes, until thickened and pulpy.

  3. Stir the mustard, black treacle and Worcestershire sauce into the beans and warm through. Serve in shallow bowls with the pork.

Cook’s tip

If you’re cooking for a crowd, this recipe is easily multiplied to serve more. You could also finish the pork off on the barbecue after following the method above.


Typical values per serving when made using specific products in recipe


2,749kJ/ 659kcals



Saturated Fat












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