Braised pork chops with beans

Winters call for comforting and warming soups, broths and stews. One of our favourites is this relatively quick cooking stew like dish which once done, leaves us with beautifully fork tender pork and rich and flavourful bean stew that pairs really well with crusty breads or/and roasted vegetables. Perfect for weeknight dinners or for entertaining, my braised pork chops with beans is sure to feel like a warm hug and warm you from within.

Ingredients (serves 2 to 4)

  • 2 pork chops with the bone (450 grams)
  • 1/4 tsp of salt and a pinch
  • 1 tbsp of flour
  • 1 tbsp of oil
  • 3-4 sprigs of thyme
  • 2-3 sprigs of rosemary
  • 2 white onion (thinly sliced)
  • 4-5 cloves of garlic, sliced
  • 1 tomato, finely minced
  • 2 (400 gram) cans of butter beans, rinsed and drained
  • 300 ml of warm stock; a stock cube with hot water
  • freshly ground pepper 1/2 tsp
  • A few sage leaves for garnish (optional)


  • Coat to pork chops in the salt and the flour.
  • Place a flat-based pan on high heat and add a drizzle of oil.
  • Once the oil is hot, add the pork chops and fry undisturbed for 1-2 minutes on each side until seared and deep-golden; ensure that the oil is hot here (you want that sizzle when you place your pork chops) and don’t overcrowd the pan as we don’t want the pork to sweat and steam.
  • Take the pork off the pan and add in the thyme and oregano to the oil and fry for about 10 seconds until the flavours release.
  • Add in the sliced onions and the garlic and cook over medium heat until translucent.
  • Add in the chopped tomatoes and cook until softened and the moisture has evaporated.
  • Add in the drained beans and sauté for a minute.
  • Place the pork chops in the beans and add in the warm stock and the ground pepper and simmer over low heat until the pork is fork tender; you may need to add in a splash or two of water if it gets too dry.
  • Crush a few beans if you want to thicken the stew a little; I quite enjoy it thick like double cream.
  • Garnish with few sage leaves pan-fried for about 20-30 seconds until crisp and golden.
  • Serve with some steamed fresh green beans and crusty bread and enjoy.

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