- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 small onion
- 2 tbsp olive oil, plus extra for frying
- 2 cloves garlic, crushed
- 1 tsp turmeric
- 2 tsp cumin seeds, toasted and ground
- 200 g tinned tomatoes
- 1 pinches sugar
- 1x400 g tin butter beans, rinsed and drained
- 1 tbsp chopped fresh coriander
- 1 grated zest of lemon
- dashes of cream, or milk, optional
For the chops
- drizzle of vegetable oil
- 4 pork loin chops, about 300-350g each
- 2 tsp harissa
- pinches sugar
1. Heat the oven to 200C/180C fan/ gas 6.
2. For the mash: gently cook the onion in the olive oil until softened but not coloured. Stir in the garlic, turmeric and cumin and fry for another minute.
3. Add the tinned tomatoes and season with salt, pepper and sugar. Stir in the butter beans and cook down over a low heat until meltingly soft - about 15-20 minutes.
4. Using a potato masher or fork, break the beans down to a rough-textured mash and fork in the coriander and lemon zest. Let the mash down with a dash of cream or milk if it looks a bit dry. Keep warm.
5. For the chops: rub the pork with the harissa paste. Heat the oil in a frying pan and fry the chops for about 3-5 minutes on each side depending on their thickness.
6. Leave the chops to rest for a few minutes before serving with the spicy butter bean mash.
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