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Paprika pork with smoky boston beans

Paprika pork with smoky boston beans

By Nora Qasem
10’ Prep time
30’ Cook time
40’ Total time
659 Calories
2 Serving

Summary

Aromatic pork chops are served on a simple, warm bean salad stirred through with sticky treacle and savoury worecestershire sauce.
Nora Qasem 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 3

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

Ingredient

  • Cannellini beans
    Cannellini beans
    400 grams
  • Worcestershire sauce
    Worcestershire sauce
    2 tsp
  • Essential pork chops
    Essential pork chops
    400 grams
  • Essential red onion
    Essential red onion
    1
  • Black treacle
    Black treacle
    1 tbsp
  • Essential chopped tomatoes
    Essential chopped tomatoes
    227 grams
  • Essential wholegrain mustard
    Essential wholegrain mustard
    2 tsp
  • Stick essential celery
    Stick essential celery
    1
  • Essential vegetable oil
    Essential vegetable oil
    0.5 tsp
  • Chicken or vegetable stock cube
    Chicken or vegetable stock cube
    0.5
  • Paprika
    Paprika
    0.5 tsp

Nutrition Facts

View nutrition facts
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