Thursday, 18 November 2010

Pork Chops With Spiced Baked Beans.

Another quick and easy recipe from this month's Delicious magazine.

We all enjoyed this one and would definitely make it again.

Recipe - 
Serves 4.

Ingredients - 
1 tbsp olive oil
4 pork chops
90g black pudding, crumbled
4 shallots, finely sliced
2 large garlic cloves, finely chopped
1 tsp cayenne pepper
150ml white wine
400g tinned cherry tomatoes
400g tinned haricot beans, drained and rinsed
1 tbsp worcestershire sauce
small bunch flatleaf parsley, leaves roughly chopped.

Method - 
1.  Heat the oil in a shallow flameproof casserole over a medium heat, season the chops and brown for two minutes on each side. Remove and set aside.
2. Add the black pudding and fry for two minutes or until crisp.  Set aside and keep warm.
3. Lower the heat, add the shallots and soften for 10 minutes, stirring through the garlic and cayenne pepper for the final two minutes.
4. Pour over the wine and bubble until reduced by half.  Stir through the tomatoes, beans and worcestershire sauce.  Season.
5. Return the chops to the casserole and simmer for a couple of minutes or until the pork is cooked.
6. Divide the bean mixture among 4 plates with a chop on top.  Scatter over the black pudding and parsley to serve.


  1. The idea of spice baked beans has given me a craving for baked beans (I'm pregnant) or bean stew! mmm x

  2. Chrissy - I didn't know you were pregnant - that's wonderful!