Pork chops with spiced baked beans

Name: Pork chops with spiced baked beans
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: Serves 4
Cuisine: American recipes
Ingredients: 1 tbsp olive oil; 4 pork chops; 90g black pudding, crumbled; 4 shallots, finely sliced; 2 large garlic cloves, finely chopped; 1 tsp cayenne pepper; 150ml white wine; 400g tinned cherry tomatoes; 400g tinned haricot beans, drained and rinsed; 1 tbsp Worcestershire sauce; Small bunch of fresh flatleaf parsley, leaves roughly chopped

Published: 30 Nov 10
Updated: 18 Mar 24

Test kitchen approved

Try this high-protein dinner recipe of pan-fried pork chops served with spicy beans made with black pudding.

Serves 4
Takes 20 min to make, 18 min to cook

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Ingredients

1 tbsp olive oil
4 pork chops
90g black pudding, crumbled
4 shallots, finely sliced
2 large garlic cloves, finely chopped
1 tsp cayenne pepper
150ml white wine
400g tinned cherry tomatoes
400g tinned haricot beans, drained and rinsed
1 tbsp Worcestershire sauce
Small bunch of fresh flatleaf parsley, leaves roughly chopped

Method

Heat the oil in a shallow flameproof casserole over a medium heat, season the chops and brown for 2 minutes on each side. Remove and set aside. Add the black pudding and fry for 2 minutes or until crisp. Set aside and keep warm.
Lower the heat, add the shallots and soften for 10 minutes, stirring through the garlic and cayenne pepper for the final 2 minutes.
Pour over the wine and bubble until reduced by half. Stir through the tomatoes, beans and Worcestershire sauce. Season.
Return the chops to the casserole and simmer for a couple of minutes or until the pork is cooked. Divide the bean mixture among 4 plates, with a chop on top. Scatter over the black pudding and parsley to serve.

Recipe from December 2010 Issue

Nutrition

Nutrition: per serving

Calories: 404kcals
Fat: 14.1g (4.3g saturated)
Protein: 41.8g
Carbohydrates: 22.3g (5.5g sugars)
Salt: 1g

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