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Tuscan-style Pork with Beans

With Simon Holst

Tuscan-style Pork with Beans

Time: 40 mins
Serves: 2
Cost per serve: $7.00

It might just be me, but I think that there is something very comfort food-ish about succulent pork chops simmered in this well flavoured tomato and bean mixture.

2 Tbsp flour
1/2 tsp each salt, black pepper and paprika
2 Tbsp olive oil
2 large (400-500g) pork loin chops
1 medium onion, diced
2-3 cloves garlic, crushed, peeled and chopped
1 large red capsicum, deseeded and diced
400g can diced tomatoes in juice
2 Tbsp chopped fresh herbs (sage and thyme)*
400g can cannellini beans, drained and rinsed
1/2 cup chicken stock
salt and pepper to taste
extra herbs to garnish

*Dried sage seems to have a quite different flavour to fresh sage, but if you can only find dried herbs use 1/2 teaspoon sage and 1 teaspoon thyme.

Mix the first four ingredients together in a shallow dish or bowl.
Heat the oil in a large lidded pan over a high heat.
Coat both sides of the pork chops with the seasoned flour, then place the chops in the heated pan and cook for 2 minutes per side or until golden brown.
Lift the chops from the pan and set aside.
Add the onion and garlic to the pan and cook, stirring frequently, until the onion is soft.
Stir in the capsicum and continue to cook until the onion begins to brown.
Mix in the diced tomatoes, herbs, beans and stock (or water plus instant stock).
Stir gently to combine, then nestle the chops into the bean mixture.
Reduce the heat to a gentle simmer, cover the pan and cook for 15-20 minutes.
Check occasionally to see that the mixture hasn't dried out, adding a little more water if required, and turn the chops once during this time.
Season to taste with salt and pepper if required, then spoon the bean mixture onto plates and top with the chops.
Garnish with a sprig of thyme or sage leaves, and serve with a chunk of bread to mop up any juices.

(Broadcast: 9 July 2012)