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Griddled pork with butterbean and chorizo stew recipe

Griddled pork with butterbean and chorizo stew recipe

18 ratings

This tasty stew recipe takes a little while to prepare, but is so worth the effort. Juicy, marinated pork loin steaks are served with a fibre-packed chorizo and butterbean stew - the perfect weekend dinner for 4. See method

  • Serves 4
  • 15mins to prepare, plus 12hrs for marinating and 25mins to cook
  • 704 calories / serving

Ingredients

For the pork

  • 3 tbsp olive oil
  • 2tsp smoked paprika
  • 1 tsp ground cumin
  • leaves from 2 sprigs thyme, chopped
  • 2 cloves garlic, chopped
  • 1 red onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 660g thin-cut pork loin steaks
  • 200g (8oz) cooking chorizo, sliced
  • 2tbsp dry sherry or white wine (optional)
  • 300ml (½ pint) hot chicken stock
  • 2 x 400g tins butterbeans, rinsed and drained
  • small handful flat-leaf parsley, chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2945kj
    704kcal     35%

  • Fat

    31g 44%

  • Saturates

    10g 48%

  • Sugars

    6g 6%

  • Salt

    3.1g 52%

of the reference intake
Carbohydrate 30g Protein 69.3g Fibre 13.1g

Method

  1. Mix together the oil, spices, thyme and garlic in a non-metallic dish. Add the pork steaks, turn and coat well. Cover with clingfilm and marinate for at least 10 minutes or overnight.
  2. For the stew, fry the chorizo in a medium-sized pan for 3-4 minutes or until golden brown. Remove and set aside.
  3. Add the onion to the pan and fry for 2-3 minutes or until softened. Add the garlic and fry for a further minute. Add the sherry or white wine (if using), then turn up the heat and let it boil for 1-2 minutes to cook off the alcohol. Return the chorizo to the pan with the stock and butterbeans, bring to the boil and then simmer for 10 minutes or until the liquid has reduced by half. Stir in the parsley.
  4. While the butterbean stew is cooking, heat a griddle pan until smoking hot. Brush most of the marinade off the steaks (to prevent it burning) and griddle the steaks for 2-3 minutes on each side, until just cooked through and golden. To serve, divide the stew between 4 bowls and top with the griddled pork.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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