Pepper Pork Chops With Samp & Bean Stew
Servings 8
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
Samp and Bean Stew
- 1 onion, chopped
- 1 tsp Hinds Spices Turmeric
- 1 tsp Hinds Spices Cayenne Pepper
- 2 large carrots, peeled and cut into 2 cm pieces
- 2 fresh tomatoes, chopped
- 500 ml chicken stock
- ½ tsp Hinds Spices Parsley
- 2 x 400g can samp and beans
Pork Chops
- 8 pork chops
- 4 tsp Hinds Spices Steak & Chops Spice
- 1 tsp Hinds Spices Pure Black Pepper
- Canola oil, to fry
- 2 Tbsp butter or margarine
- Freshly chopped parsley, to serve
METHOD
Samp and Bean Stew
- Fry the onions, Hinds Turmeric and Hinds Cayenne Pepper for 2 minutes. Then add the carrots, tomatoes, chicken stock and Hinds Dried Parsley. Add the samp and beans and simmer on a low heat for 15 minutes until the sauce thickens and coats the samp and beans.
Pork Chops
- Sprinkle the Hinds Steak and Chops Spice and Hinds Ground Black Pepper over the pork chops. Heat the oil and fry the pork chops on medium-high heat for about 8 minutes on each side depending on how thick the pork chops are. When they are almost cooked, add in the butter. Serve with the samp and bean stew and freshly chopped parsley.
Chef's Tip
- To check that the pork chop is cooked, take one from the pan and cut into it with a sharp knife. If it’s still red it needs to cook a little longer. The thinner the pork chop the faster it will cook.
Pure
