Pork-chops-with-spiced-baked-beans and black pudding

Pork chops with spiced baked beans

  • Serves 4
  • Takes 20 min to make, 18 min to cook
  • Easy
Try this high-protein dinner recipe of pan-fried pork chops served with spicy beans made with black pudding.

Nutritional info per serving

  • Calories404kcals
  • Fat14.1g (4.3g saturated)
  • Protein41.8g
  • Carbohydrates22.3g (5.5g sugars)
  • Salt1g

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  • 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


  1. 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.
  2. Lower the heat, add the shallots and soften for 10 minutes, stirring through the garlic and cayenne pepper for the final 2 minutes.
  3. Pour over the wine and bubble until reduced by half. Stir through the tomatoes, beans and Worcestershire sauce. Season.
  4. 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.

From December 2010

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