Paprika Pork Chop with Romanian Smoky Beans
- 400g pork chops
- 1 tsp smoked paprika
- ½ tsp veg oil
- 400g cannellini beans, drained
- 1 chopped red onion
- 1 celery stalk, sliced
- 250g tinned chopped tomatoes
- Dash of liquid smoke
- 2 tsp wholegrain mustard
- 2 tsp worcestershire sauce
- 200ml chicken stock
- ½ tbsp black treacle
- Rub the pork chops with paprika, then fry in the oil for 10 mins on each side or until cooked through. Add the beans to a saucepan and break up with the back of a fork, then stir in the onion, tomatoes, celery, liquid smoke and stock. Simmer for 10 mins to cook through and thicken slightly.
- Once thickened and pulpy, stir the mustard, treacle and worcestershire sauce into the beans. Serve in shallow bowls, topped with the pork chop, and enjoy with crusty bread.
30 mins
2 serving