Pork chops with preserved-lemon butter beans

Pork chops with preserved-lemon butter beans

Preserved lemon gives the classic combo of pork chops and beans a hit of tart, salty umami. Then, the simple ‘blender chermoula’ brings it all together into a low-fuss, high-flavour supper for weeknights.

Pork chops with preserved-lemon butter beans

Click this way to learn how to make preserved lemons.

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

Preserved lemon gives the classic combo of pork chops and beans a hit of tart, salty umami. Then, the simple ‘blender chermoula’ brings it all together into a low-fuss, high-flavour supper for weeknights.

Click this way to learn how to make preserved lemons.

Nutrition: per serving

Calories
756kcals
Fat
36g (17g saturated)
Protein
54g
Carbohydrates
42g (5.8g sugars)
Fibre
22g
Salt
0.9g

Ingredients

  • Olive oil to fry, plus 2 tbsp for the chermoula
  • 1 large leek, thinly sliced
  • 570g jar butter beans (or a 400g tin, but use the best quality you can)
  • 1 preserved lemon, flesh removed and skin finely chopped
  • 2 thick-cut outdoor bred pork chops (remove from the fridge 30 minutes before cooking)
  • 10g salted butter
  • 10g coriander, chopped (see Tips)
  • 2 garlic cloves, crushed
  • Pinch cayenne pepper
  • Pinch ground cumin 
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Method

  1. Add a little oil to a medium saucepan over a medium heat, then add the leek with a pinch of salt and cook for 10 minutes. Once softened, add the beans along with their liquid and half the chopped preserved lemon. Cover with a lid and cook gently, stirring every now and then, for about 10 minutes.
  2. Meanwhile, put a large, wide frying pan over a low-medium heat. Use a sharp knife to cut through the fat on each pork chop at 2cm intervals, then stand them up on their side in the frying pan fat-side down, using a pair of tongs to hold them in place. Cook the chops like this for 10-15 minutes to render out plenty of the fat and turn the rind crispy.
  3. Lay the chops flat in the pan, turn up the heat to high and cook for 3 minutes on each side, seasoning with salt and pepper as you do so. When you turn them over, add the butter to the pan and once melted, spoon over. Set aside to rest for a few minutes.
  4. Put the remaining preserved lemon in a small blender with the coriander, garlic, spices and 2 tbsp oil and whizz to a smooth sauce. Season the beans, then divide between plates and sit the pork chops on top. Drizzle over the green sauce.

Nutrition

Calories
756kcals
Fat
36g (17g saturated)
Protein
54g
Carbohydrates
42g (5.8g sugars)
Fibre
22g
Salt
0.9g

delicious. tips

  1. Don’t waste it Include the coriander stems as well as the leaves – they have plenty of flavour too.

    Easy swaps Any white beans or even chickpeas would work well here in place of butter beans.

Buy ingredients online

Recipe By

Emily Gussin

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