I have mentioned my love for chorizo, haven’t I? Simply put, if there is a link of chorizo in my fridge, it doesn’t stay for long. Much to himself’s disappointment, I always end up eating as much of it as I can. I pretty much love everything to do with the pig, therefore, last night’s dinner was pigcentric and just for me, so this recipe only serves one.
1 pork chop
1 back rasher, finely chopped
One third link of chorizo sausage
1 garlic clove
Half a medium onion, finely chopped
Quarter green pepper, thinly sliced
Large pinch of chilli flakes
1tsp smoked paprika
8 cherry tomatoes, finely chopped with seeds
1tbsp tomato purée
Half tin of cannellini beans
Salt & Pepper
Firstly, I sliced half the chorizo into thin rings, the remaining half I chopped finely. I dry-fried the rings and allowed to cool slightly on a piece of kitchen paper. Strain the beans and rinse well in a colander, until the water runs clear.
In the meantime, I fried the rasher and chorizo until just browned. Add the onion, garlic and chilli flakes and sautée until the onion is soft and glistening. Do not let the onion catch in the pan, if you find it is, just had a drop of water to loosen up the mixture. This also saves on having to add a lot of oil and saves on calories, if you’re into that sort of thing!
Add the paprika, chopped tomatoes, tomato purée and half a tin of water to the pan. Stir well and bring to the boil. While the sauce is cooking, make a deep slit in the side of the chop and insert the chorizo slices and some black pepper. Season and lightly oil both sides of the chop. If you want, you could retain the oil that you fried the chorizo slices in and fry your chop in that pan. Preheat the pan, and fry the chop on both sides for 4-5mins each, or less depending on how thick the chop is. The last thing you want is dry meat, which often happens when pork is over cooked.
While the chop is frying, add the beans and green pepper to sauce and allow to warm through. Season and taste. You can ramp up the heat at this stage if you want. These beans would also be nice served on toasted crusty loaf, like a Spanish bruschetta.