Pork chops with red pepper pesto baked beans

Method

1. Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5-6 minutes until softening and starting to colour. Add the garlic and cook, stirring, for another minute. Pour in the passata and 200ml water and simmer for 5 minutes. Add the beans and pesto, then bubble for another 5 minutes.
2. Meanwhile, heat a frying pan over a medium-high heat. Drizzle a little oil over each side of the pork chops and season with salt and pepper. Put in the hot pan and fry for 3-4 minutes on each side until golden and cooked through (you may need to do this in 2 batches).
3. Season the beans with a squeeze of lemon juice from the ½ lemon and add salt and pepper to taste, then divide among 4 plates along with the pork chops. Sprinkle with the grated cheddar and chopped parsley, then serve with lemon wedges for squeezing over.