Paprika pork with smoky Boston beans

Name: Paprika pork with smoky Boston beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400 g essential pork chop; ½ tsp Essential Vegetable Oil; 400 g can Essential Cannellini Beans, drained; 1 Essential Red Onion, chopped; 1 stick Essential Celery, thinly sliced; 227 g Essential Chopped Tomatoes; ½ chicken or vegetable stock cube; 2 tsp Essential Wholegrain Mustard; 1 tbsp tbsp black treacle; 2 tsp Worcestershire sauce

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

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Ingredients

400g essential pork chop
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 tbsp black treacle
2 tsp Worcestershire sauce

Method

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.
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.
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.