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

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,749kJ/ 659kcals

Fat

39g

Saturated Fat

12g

Carbohydrates

33g

Sugars

15g

Fibre

10g

Protein

40g

Salt

1.3g

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