Pork Chops with Red Pepper Pesto Beans
As regular readers will know, I'm all about speed and simplicity when it comes to midweek meals and this is one of the best. Beautifully cooked pork chops alongside butterbeans in a rich tomato, pesto and basil sauce.
This recipe uses pesto out of jar because sometimes life's too short but if you'd like to make this dish extra special, go the extra mile and make your own! Pesto aside, the sauce also uses rich tomato passata, fresh basil, vibrant lemon and salty Parmesan cheese for a true flavour sensation. From cupboard to plate in around 15 minutes, you simply have to give this one a go!
Pork Chops with Red Pepper Pesto Beans
Serves 4
1 tsp olive oil
1 red onion, sliced
3 garlic cloves, finely chopped
500g passata
2 x 400g tins butter beans, drained
2 tbsp red pepper pesto
4 free-range pork chops
2 tbsp fresh basil, chopped
1 lemon, juice only
Parmesan, grated
Heat the oil in a large 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 an 200ml water and simmer for 5 minutes. Add the beans and the pesto, then bubble away for 10 minutes while you cook the pork.
Season the chops all over with salt and pepper. Place fat side down in a large frying pan over a medium-high heat. Let the fat render out and then cook for 3-4 minutes on each side until golden and cooked through. You may need to add a little oil to the pan if they start to stick.
Season the beans with salt and pepper. Stir through the basil and squeeze over the lemon juice. Divide between four plate and top with the pork chops and some grated parmesan.
This recipe uses pesto out of jar because sometimes life's too short but if you'd like to make this dish extra special, go the extra mile and make your own! Pesto aside, the sauce also uses rich tomato passata, fresh basil, vibrant lemon and salty Parmesan cheese for a true flavour sensation. From cupboard to plate in around 15 minutes, you simply have to give this one a go!
Pork Chops with Red Pepper Pesto Beans
Serves 41 tsp olive oil
1 red onion, sliced
3 garlic cloves, finely chopped
500g passata
2 x 400g tins butter beans, drained
2 tbsp red pepper pesto
4 free-range pork chops
2 tbsp fresh basil, chopped
1 lemon, juice only
Parmesan, grated
Heat the oil in a large 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 an 200ml water and simmer for 5 minutes. Add the beans and the pesto, then bubble away for 10 minutes while you cook the pork.
Season the chops all over with salt and pepper. Place fat side down in a large frying pan over a medium-high heat. Let the fat render out and then cook for 3-4 minutes on each side until golden and cooked through. You may need to add a little oil to the pan if they start to stick.
Season the beans with salt and pepper. Stir through the basil and squeeze over the lemon juice. Divide between four plate and top with the pork chops and some grated parmesan.
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