Pork loin chops with smoky baked beans

Cooking Meat Pork loin chops with smoky baked beans

For a tasty weeknight meal try these succulent pork chops served with smoky baked beans.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat the oil in a large saucepan over medium heat. Add the onion and chorizo. Cook, stirring, for 5 mins or until chorizo is golden and crisp. Add the garlic, paprika, chill and thyme. Cook for 1 min or until aromatic.
  2. Add the stock, combined beans and maple syrup. Bring to the boil. Reduce heat to low and simmer for 10 mins. Add tomato and simmer for 15 mins or until mixture thickens and tomato has collapsed.
  3. Meanwhile, heat a lightly oiled barbecue grill or chargrill on medium-high. Season the pork chops. Cook, in batches, for 3 mins each side or until cooked through.
  4. Divide the baked beans and pork chops among serving plates. Top pork chops with basil leaves and serve with rocket.

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2 tsp olive oil
1 brown onion, finely chopped
1 chorizo sausage, coarsely chopped
2 garlic cloves, crushed
1/2 tsp smoked paprika
Pinch chilli flakes, optional
1 tsp thyme leaves
1 cup chicken stock
400g can borlotti beans, rinsed, drained
400g can cannellini beans, rinsed, drained
1 tsp maple syrup
250g cherry truss tomatoes, halved
4 Coles Australian Pork loin chops
Basil leaves, to serve
Crusty bread, to serve
Rocket leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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