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Pork chops with red pepper pesto baked beans

Name: Pork chops with red pepper pesto baked beans
Yield: Serves 4
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

Published: 5 Oct 18
Updated: 18 Mar 24

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

Easy
June 2018

Test kitchen approved

Serves 4
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

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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

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Method

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.
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).
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.