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Iberico Pork Chops with Chorizo & Butter Beans

Iberico Pork Chops with Chorizo & Butter Beans

Saturday, 3 October 2020 15:44:35 Europe/London

As the colder months descend, Harvey has put together the perfect dish for the Autumn evenings ahead. Succulent Iberico Pork Chops with Chorizo and Butter Bean Stew. 

 

Iberico Pork Chops with Chorizo & Butter Beans

(Serves 6) 

Ingredients:

  • 4/6 Iberico pork cutlets

  • 1/4 bunch leaves only Thyme

  • 1 clove Garlic

  • 5g cumin powder

  • 10g Smoked paprika

  • 5g Mustard seeds

  • 5g Fennel seeds

  • 10g Brown sugar

  • 1/2 Pork / chicken stock cube

  • 1/2 Lemon juice & zest

  • 20ml olive oil

 

Method:

  1. Blend all the ingredients together to make a paste, rub well into pork chops and marinade between 1 hour and a day.  Works well with chicken or any type of pork.  

  1. To cook the pork chops season well with salt and pepper

  2. Add to a hot pan with a little bit of oil, turn down the heat.  

  3. Seal well on both sides.  When they are sealed on both sides let them rest for 20 minutes. 

  4. Pour juices into your beans we put in the pan to heat back up. Re-season before serving.

 

 

Butter bean & Chorizo stew

(Serves 6/8) Whatever’s left will make a great lunch on it's own

 Ingredients:

  • 4 cooking chorizo

  • 3 tins butter beans, drained

  • 1 jar of peeled roasted red Peppers diced, reserve juice

  • 2 red onions, diced

  • 4 clove of garlic thinly sliced

  • 1 Tbs chopped Thyme

  • 2 chilies chopped optional

  • 2 tbs smoked paprika

  • 1 tbs cumin

  • 500 ml passata

  • 1 chicken / cube pork

  • 50 ml red wine vinegar

  • 30g brown sugar

  • 50ml Extra-virgin olive oil

  • One bunch coriander, chopped

 

Method: 

  1. Set the oven at 160/270°. Put Chorizo in an oven tray and put through the oven for 10 to 15 minutes to cook thoroughly and all the fat been released. Reserve the fat.

  2. In a thick based pan heat up the chorizo oil and olive oil. 

  3. Add onions, garlic and thyme and slowly sweat down. Season well with salt and pepper and the chilies if you’re using them. 

  4. After about 10 minutes when they are softened add your vinegar and sugar and cook for 3 to 4 minutes.  

  5. Now add your passata, bouillon cube and continue cooking.

  6. Now add the pepper juice and your diced peppers. Cook for 5 to 10 minutes more, add your beans and your Chorizo. 

  7. Lower the heat and cook for 30 to 40 minutes.  If they look like they’re becoming a bit dry add a splash of water.

  8. Finish with your chopped coriander to serve. 



To see the video, click here

For this particular recipe, Harvey used our Iberico pork cutlets, described as the 'Wagyu of Pork' because of its superior marbling. For more, be sure to take a look at our further range of Iberico pork cuts. 

Posted in Foodie News By

Tom Hixson

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