Pork chops in a Mexican-style tomato sauce

    1 hour

    Tender pork chops cooked in a Mexican-style tomato sauce with peppers, red onions and black eyed beans; and flavoured with smoked paprika. Served with sweet potato wedges or brown rice.

    3 people made this

    Serves: 4 

    • 3 to 4 tablespoons oil for frying (rapeseed, sunflower, vegetable)
    • 3 peppers (mixed colours), deseeded and roughly chopped
    • 2 to 3 red onions, chopped into quarters or sixths
    • 2 cloves of garlic
    • 4 pork chops or pork loin steaks
    • salt and black pepper to taste
    • 600 to 800g (1.5 to 2 tins) chopped tomatoes
    • 400g (1 tin) black eyed beans (or red kidney beans), drained and rinsed
    • 1 1/2 teaspoons smoked paprika
    • 3/4 teaspoon ground cumin
    • 1/2 teaspoon chilli powder
    • 1 teaspoon granulated sugar

    Cook:1hr  ›  Ready in:1hr 

    1. Heat oven to 200 C / Gas 6. Add 2 tablespoons oil to a roasting tin and heat in the oven while it is preheating.
    2. Once the oven is heated to temperature, remove the roasting tin and add the peppers and onions. Season with salt and black pepper and sprinkle over 1 teaspoon of the smoked paprika.
    3. Toss the peppers and onions in the oil and return to the oven. Roast until the veg is soft and starting to get gnarly and crispy at the edges, about 20 minutes, tossing once or twice during the cooking.
    4. Heat a pan on a medium/high heat with 1 tablespoon oil. Crush the garlic gloves with the side of a knife and add to the pan.
    5. Season the pork chops with salt and pepper and fry in the pan with the garlic until coloured, 1 to 2 minutes. Remove the meat and garlic and set to the side.
    6. Turn the heat down to low/medium and add the chopped tomatoes.
    7. As the tomatoes heat, add the black eyed beans and the roasted peppers and onions from the oven.
    8. Add the spices and season with salt and black pepper
    9. Mix the ingredients and bring to the simmer. Add the chops back in, along with any juices that have collected.
    10. Cover and simmer until the beans have softened and the sauce has thickened slightly, about 20 minutes. Serve with sweet potato wedges or brown or white rice

    Sweet potato wedges

    To makes the sweet potato wedges, scrub the sweet potatoes to make sure their skins are clean. Then chop into big wedges and roast in a hot oven, around 200 C / Gas 6 for 30 to 40 minutes with oil, salt, black pepper and a sprinkling of smoked paprika.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)