Today’s recipe: Paprika-grilled pork chops with tomato-braised beans

Beats beans on toast by a mile!


8 pork loin chops 

1 Tbsp (15ml) olive oil + extra for sautéing 

2 tsp (10ml) smoked paprika 

2 tsp (10ml) mixed herbs Juice (40ml) and grated peel of ½ orange 

Salt and milled pepper 

1 red onion, finely chopped 

2 cloves garlic, crushed 

1 red pepper, diced 

1 punnet (200g) cherry tomatoes 

3 Tbsp (45ml) white wine vinegar 

1 can (400g) cannellini beans, drained and rinsed 

1 can (400g) butter beans, drained and rinsed 

Handful coriander or Italian parsley, chopped  


Toss chops, oil, paprika, herbs, orange juice and grated peel together.


Heat a large non-stick or griddle pan and grill chops on both sides until cooked through, about 12 minutes. 

Heat a little oil in a saucepan and sauté onion, garlic, red pepper, tomatoes and vinegar until softened. 

Add beans and cook for a couple of minutes to heat through. 

Season and set aside. 

Serve grilled pork chops with beans and top with coriander or parsley.  

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