This dish brings together the rich, hearty flavors of succulent pork chops with the creamy goodness of butter beans. Serves 2.
What you'll need
Main ingredients
- 2 Pork chops
- 1 Tin butter beans
Fresh / Frozen
- Fresh dill, roughly chop about 4 sprigs
- 2 Spring onions, finely sliced
- Juice of ½ lemon
- 2 Large garlic cloves, minced
Store cupboard
- Olive oil, 1-2 tbsp
- Smoked paprika, ¼ tsp
- Chilli flakes, ¼-½ tsp
- Ground cumin, ½ tsp
- ½ cup stock, chicken or veggie
- Salt & Pepper, to taste
What to do
- While the pork chops are cooking (cook to your preference. I start mine off on the hob in a frying pan and pop in the oven after they’re a little golden on each side, turning occasionally and until fat has rendered and meat is cooked through - about 30 mins). In a pan, heat 1-2 tbsp olive oil and add the minced garlic and spices. Season with salt and pepper and ‘toast’ until the garlic is fragrant, stirring so they don’t catch on the bottom - if they burn they will taste bitter.
- Add the drained and rinsed tin of butter beans and ½ a cup of stock (I used chicken, but you could use veggie), stir well and bring to the boil for a minute or two. Turn down the heat to medium/ low and allow to simmer until the beans are warmed through and the sauce has reduced/ thickened a little (about 5-10 minutes).
- Trim up and slice 1 or 2 spring onions and roughly chop some dill and or/ parsley. Stir through the herbs, lemon juice and sliced spring onions just before serving.
