Pan-Fried Veal Chops with Boston Baked Beans

Name: Pan-Fried Veal Chops with Boston Baked Beans
Cook time: 10 min
Total time: 10 min
Ingredients: Vegetable oil, for frying; 2x250g-300g veal chops; 2 tbsp butter; 1 tbsp chopped chives; Sea salt; Black pepper, ground; 2 tbsp olive oil; 1 large shallot; 2 garlic cloves; 1 tsp cumin seeds; 1 tsp tomato puree (paste); 1 tsp smoked paprika; 120g roasted (bell) peppers, from a jar (wood-roasted); 1 tsp chipotle paste; 1 tbsp black treacle (molasses); 1x400g can of butter (lima) beans, drained and rinsed; 250g (1 cup) tomato passata (puree); Zest and juice of 1 lemon; 1/2 bunch of flat-leaf parsley, finely chopped

10 steps

Cook:10min

Traditionally, Boston beans are baked in the oven for hours and hours, but I've pressed the fast-forward button here by using pre-cooked beans, and they can be ready in less than ten minutes. If you have more time, cook them in advance, or double the recipe for the most incredible beans on toast the next day. They would also work with sausages, pork chops or roast pork belly.

Updated at: Wed, 16 Aug 2023 20:34:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1607.5 kcal (80%)

Total Fat77.6 g (111%)

Carbs150.3 g (58%)

Sugars27.9 g (31%)

Protein79.5 g (159%)

Sodium762.4 mg (38%)

Fiber44 g (157%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

vegetable oil for frying

2 x 250gveal chops

2 Tbspbutter

1 Tbspchives

2 Tbspolive oil

1 tsptomato puree

paste

1 tspsmoked paprika

120groasted peppers

from a jar, wood-roasted

1 tspchipotle paste

1 Tbspblack treacle

molasses

1 x 400gbutter beans

drained and rinsed

250gtomato passata

puree

1lemon

zest and juice of

0.5 bunchflat-leaf parsley

finely chopped

Instructions

Step 1

Place a griddle (grill) pan or frying pan (skillet) over a high heat and drizzle with a little vegetable oil.

Step 2

Season the chops with salt, place them in the pan and cook for 4 minutes on each side.

Step 3

Meanwhile, start making the beans: place a heavy-based saucepan over a medium heat and add the olive oil.

Step 4

While the oil is heating, peel and grate the shallot and garlic, then add them to the pan. Season with salt and pepper and cook for 1-2 minutes, until soft.

Step 5

Add the cumin seeds and toast for 1 minute, then add the tomato puree, paprika, roasted peppers, chipotle paste and black treacle. Mix well and allow to cook for 1 minute.

Step 6

Add the beans and passata, stir well and bring to a simmer until needed.

Step 7

When the chops are cooked, use tongs to turn them onto their fatty edge for 60-90 seconds so that it can crisp up. Transfer to a plate and set aside to rest.

Step 8

Add the butter to the empty pan and cook until it turns brown and begins to smell nutty. Stir in the chives and remove from the heat.

Step 9

Season the beans with the lemon zest and juice, salt and pepper and chopped parsley and stir well.

Step 10

Place the chops on two plates, drizzle over the brown butter and serve with a generous spoonful of the beans.