The first installment of my week long Spanish feast starts with this delicious, wholesome dish using some of Spain’s most loved ingredients. Pork is a staple in Spanish cuisine and we are treated to it in three-ways in this dish. Simply cooked pork chops with a slightly sweet, slightly smoky chorizo and pancetta fava bean sauce with mint. The baked Spanish rice which I’ve been making for years is a perfect accompaniment. Very tasty indeed.
4 pork chops
1 onion (finely chopped)
4 tablespoons olive oil
30g pancetta (small cubes)
50g chorizo (small cubes)
2 cloves garlic (finely chopped)
400g canned tomatoes (blended)
1/2 teaspoon sweet paprika
splash of red wine
salt & pepper
400g can fava beans (drained and rinsed)
4 tablespoons fresh mint (chopped)
Heat the oil over a moderate heat and fry the onions gently for 10 minutes. Add the chorizo, pancetta, garlic and paprika and cook for 5 minutes. Turn up the heat then add a slug of wine – let it sizzle for 1 minute then pour in the blended tomato and fava beans. Bring to a simmer then reduce the heat to low and simmer very gently for 25 minutes until reduced. Remove from the heat and stir in the mint. Cover while you make the rice and pork chops.
To make the rice see the recipe HERE
To make the pork chops, season both sides with salt & pepper then cook for 3-4 minutes either side under a hot grill or in a griddle pan. Rest the meat for 2-3 minutes before serving.
Serve the chops with beans spooned over alongside the rice.