Pork chops with red pepper pesto baked beans

Pork chops with red pepper pesto baked beans
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

We’ve taken pork chops and baked beans to the next level with one simple, shortcut ingredient: red pepper pesto.

Nutrition: per serving

Calories
445kcals
Fat
16.4g (5.8g saturated)
Protein
45.4g
Carbohydrates
23.7g (7.6g sugars),
Fibre
10.4g
Salt
1.2g
Calories
445kcals
Fat
16.4g (5.8g saturated)
Protein
45.4g
Carbohydrates
23.7g (7.6g sugars),
Fibre
10.4g
Salt
1.2g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 500g passata
  • 2 x 400g tins butter beans, drained
  • 2 tbsp red pepper pesto
  • 4 free-range British pork chops
  • Juice ½ lemon, plus wedges to serve
  • 50g mature cheddar, grated
  • Chopped fresh parsley to serve

Method

  1. Heat the oil in a frying pan over a medium heat. Add the onion and cook for 5-6 minutes until softening and starting to colour. Add the garlic and cook, stirring, for another minute. Pour in the passata and 200ml water and simmer for 5 minutes. Add the beans and pesto, then bubble for another 5 minutes.
  2. Meanwhile, heat a frying pan over a medium-high heat. Drizzle a little oil over each side of the pork chops and season with salt and pepper. Put in the hot pan and fry for 3-4 minutes on each side until golden and cooked through (you may need to do this in 2 batches).
  3. Season the beans with a squeeze of lemon juice from the ½ lemon and add salt and pepper to taste, then divide among 4 plates along with the pork chops. Sprinkle with the grated cheddar and chopped parsley, then serve with lemon wedges for squeezing over.

delicious. tips

  1. If you prefer, serve the beans on a thick slice of toasted sourdough or alongside a grilled chicken breast.

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