Monday, 10 September 2012

Chunky chops with beans and Goa Sausage.

       4 Lean thick pork chops
10ml (2tsp) Olive oil
2 Cloves garlic, crushed
50g Goa sausage, thinly sliced
300ml Pork stock
400g (approx) can Butter beans, drained and rinsed
400g (approx) can Baked beans
45ml (3tbsp) Tomato purée
Fresh parsley, roughly chopped
Salt as per taste.


Preheat oven to Gas Mark 4, 180°C, 350°F.

In a large pan pot heat oil and brown chops on all sides for 3-4 minutes.

Transfer to large baking tray/casserole

Add garlic and Goa sausage and allow the oil to coat the pork chops and garlic.

Add stock, butter beans, baked beans salt and tomato purée.

Mix well, cover and cook in a preheated oven for 1½-1¾ hours or until meat is tender.

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