Pork Chop with Sweet and Sour Beans

Charmaine Lu -

  • Splash of olive oil
  • 1 sliced red onion
  • 2 tbsp red wine vinegar
  • 1 tsp sugar
  • 100ml chicken stock
  • 400g tin of cannellini beans, drained
  • Chopped parsley
  • 2 pork chops
  • Cook the onion in a splash of olive oil for 10 mins, or until well softened. Add the sugar, vinegar and a glug of stock, and simmer for 4 mins. Stir in the beans and heat through, then roughly crush with a fork. Season and add the parsley, then stir to combine.
  • Heat a griddle until very hot, and season the chops liberally. Hot each chop with a pair of tongs fat-side to the griddle, or until the fat is rendered and crisp. Griddle the chops for 5-7 mins on each side, or until cooked through, then serve on a bed of the sweet and sour beans.
20 mins
2 serving