Quick crusted pork with warm butter bean salad

Name: Quick crusted pork with warm butter bean salad
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 small handfuls of parsley leaves, finely chopped; 30g fresh white breadcrumbs; 10g grated Parmesan or Grana Padano; The zest of 1 lemon; 2 pork loin steaks; ½ tsp olive tapenade; 2 tbsps olive oil; 1 red onion, sliced; 40g chorizo, cut into chunks; 420g can butter beans; A squeeze of lemon juice

Easy
July 2009

Easy
July 2009

Serves 2
Takes 10 min to make and 10 min to cook

This speedy pork dish is a flavoursome midweek meal. You could swap the butter beans with chickpeas.

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Ingredients

2 small handfuls of parsley leaves, finely chopped
30g fresh white breadcrumbs
10g grated Parmesan or Grana Padano
The zest of 1 lemon
2 pork loin steaks
½ tsp olive tapenade
2 tbsps olive oil
1 red onion, sliced
40g chorizo, cut into chunks
420g can butter beans
A squeeze of lemon juice

Method

Preheat the grill to medium-high. Mix 1 small handful of parsley leaves with breadcrumbs, Parmesan and lemon zest.
Season the pork, brush 1 side of each with ½ tsp olive tapenade and press the breadcrumb mixture on top. Heat 1 tbsp olive oil in an ovenproof pan and fry the pork, crust-side up, for 6 minutes, then pop under the grill for 4 minutes or until the pork is cooked through and the crust is brown (watch it doesn’t burn).
Meanwhile, in a separate pan, gently fry 1 red onion in 1 tbsp olive oil until softened. Add chorizo and fry until crisp, then stir in the butter beans and a splash of hot water. Bubble for 2-3 minutes until warmed through.
Stir in lots of seasoning, a squeeze of lemon juice and 1 small handful parsley leaves. Serve with the crusted pork.