Indulge in a savoury summer feast with my Kidney Beans Stew with Pan-Seared Pork Chops. This dish effortlessly combines the rich, earthy flavours of a hearty kidney beans and mushroom stew with the succulent tenderness of perfectly seared pork chops. Each bite is a harmonious blend of aromatic garlic, zesty ginger, and umami-rich miso, all brought together with a splash of white wine for a touch of elegance. The kidney beans stew, infused with the deep flavours of chestnut mushrooms and a hint of fresh parsley, serves as the perfect base for our golden-brown pork chops. Basted in a fragrant mixture of thyme, garlic, and butter, the pork chops are roasted to perfection, ensuring they remain juicy and full of flavours. Perfect for a cozy dinner for two, this dish not only delights the palate but also showcases a beautiful presentation, making it ideal for a special occasion or a delightful weekend treat. Garnish with a sprinkle of fresh parsley and prepare to savour a truly memorable meal.
Ingredients
➡️For the Kidney Beans Stew:
- shallot, peeled and finely chopped
- 2 garlic cloves, grated
- 10g ginger, grated
- 1 tbsp miso paste
- 100ml white wine
- 100g chestnut mushrooms, chopped
- 240g kidney beans (from a 400g tin, including water)
- 10g butter
- Olive oil
- Sea salt flakes
- Ground black pepper
➡️For the Pork Chop:
- 2 pork chops
- 2 garlic cloves
- 1 sprig of thyme
- 10g butter
- Ground salt
- Ground black pepper
- Rapeseed oil
➡️For Garnish:
- Parsley, finely chopped
Serves: 2
Method
➡️Prepare the Pork Chops:
- Season the pork chops with ground salt and ground black pepper.
- Heat a frying pan with some rapeseed oil over medium heat.
- Fry the pork chops until golden.
- Add the sprig of thyme, garlic cloves, and butter to the pan.
- Baste the pork chops frequently with the melted butter.
- Transfer the pork chops to the oven preheated to 200°C (with fan) and roast for about 20 minutes or until cooked through.
➡️Prepare the Kidney Beans Stew:
- Heat a sauté pan with some olive oil over medium heat.
- Fry the chopped shallot, grated garlic, and ginger until fragrant.
- Add the chopped mushrooms and miso paste. Stir well and cook until the miso paste dries.
- Deglaze the pan with the white wine.
- Add the kidney beans (including the liquid from the tin) and stir well.
- Cook for about 2-3 minutes, then add the butter and stir until it melts.
- Season with sea salt flakes and ground black pepper to taste.
- Add the finely chopped parsley and stir.
➡️Assemble the Dish:
- Serve the kidney beans mushroom stew as a bed on each plate.
- Place a pork chop on top of the stew.
- Garnish with additional chopped parsley if desired.
- Ready to eat!
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