Pork chop with a spicy Spanish-style butter bean stew

2 mins
Serves 1
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Directions

  1. 1Break down the rack of pork into four chops, French trim one of them.
  2. 2Break down the rack of pork into four chops, French trim one of them.
  3. 3Break down the rack of pork into four chops, French trim one of them.
  4. 4French trim pieces of bone for a bit of presentation.
  5. 5French trim pieces of bone for a bit of presentation.
  6. 6French trim pieces of bone for a bit of presentation.
  7. 7Start the cooking and render it down just a little bit.
  8. 8Start the cooking and render it down just a little bit.
  9. 9Start the cooking and render it down just a little bit.
  10. 10Cut the chorizo into small pieces.
  11. 11Cut the chorizo into small pieces.
  12. 12Cut the chorizo into small pieces.
  13. 13Add the small pieces of pork from the top and the chorizo to the frying pan.
  14. 14Add the small pieces of pork from the top and the chorizo to the frying pan.
  15. 15Add the small pieces of pork from the top and the chorizo to the frying pan.
  16. 16Add shallot and celery to the pan.
  17. 17Add shallot and celery to the pan.
  18. 18Add shallot and celery to the pan.
  19. 19Break down the flavours and let them sweat a little bit.
  20. 20Break down the flavours and let them sweat a little bit.
  21. 21Break down the flavours and let them sweat a little bit.
  22. 22Add tomato passata.
  23. 23Add tomato passata.
  24. 24Add tomato passata.
  25. 25Add butter beans.
  26. 26Add butter beans.
  27. 27Add butter beans.
  28. 28Cook the pork chop in butter with herbs (rosemary, thyme) and garlic cloves until cooked.
  29. 29Cook the pork chop in butter with herbs (rosemary, thyme) and garlic cloves until cooked.
  30. 30Cook the pork chop in butter with herbs (rosemary, thyme) and garlic cloves until cooked.

Ingredients

  • 1 rack of pork
  • 1 rack of pork
  • 1 rack of pork
  • 1 cup butter beans
  • 1 cup butter beans
  • 1 cup butter beans
  • 1 chorizo
  • 1 chorizo
  • 1 chorizo
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 celery
  • 1 celery
  • 1 celery
  • 1 cup tomato passata
  • 1 cup tomato passata
  • 1 cup tomato passata
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 sprig thyme
  • 1 sprig thyme
  • 1 sprig thyme
  • 4 cubes butter
  • 4 cubes butter
  • 4 cubes butter

Equipment

knifecutting boardfrying pan