Quick crusted pork with warm butter bean salad

Quick crusted pork with warm butter bean salad
  • Serves icon Serves 2
  • Time icon 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.


  • 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


  1. Preheat the grill to medium-high. Mix 1 small handful of parsley leaves with breadcrumbs, Parmesan and lemon zest.
  2. 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).
  3. 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.
  4. Stir in lots of seasoning, a squeeze of lemon juice and 1 small handful parsley leaves. Serve with the crusted pork.


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