Jamaican Brown Stew Pork Chops with Butter Beans
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Ingredients
- 4 bone-in pork chops
- 1 tbsp browning sauce
- 1 onion
- 2 carrots
- 400 g chopped tomatoes
- 400 g tinned butter beans, drained
- 3 fresh thyme sprigs
- 2 spring onions
Nutrition (per serving)
- Calories
- 548 kcal
- Protein
- 47.1 g
- Carbohydrate
- 25.4 g
- of which sugars
- 9.9 g
- Fat
- 26.9 g
- of which saturates
- 9.5 g
- Fibre
- 7.7 g
- Salt
- 1.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the pork chops with the browning sauce and a little salt, then brown them in a large pan over a high heat for 2-3 minutes on each side. Set aside.
- 2
Add the sliced onion and carrots to the same pan and fry for 5 minutes until softened.
- 3
Stir in the chopped tomatoes, thyme sprigs and 150ml water, then return the chops to the pan.
- 4
Cover and simmer gently for 30 minutes, turning once, until the pork is tender and no pink remains.
- 5
Stir in the butter beans and simmer for a final 5 minutes to warm through, then scatter with the sliced spring onions to serve.
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