Pork chop with Saffron White Bean Stew by Steven Dolby

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Pork Stock
1 Tbsp olive oil
500g Pork tails
1 Tbsp tomato purée
6 Garlic cloves (skins on)
250g Carrots
140g Celery
1 Tsp black peppercorns
160g 1/2 Large onion
1 Bouquet garni ( 5g fresh parsley, 5g oregano & 5g thyme
6 Cups water
Salt (season to taste)
Bring to a boil then simmer very gently for 4 hours

White bean stew
Serves 4 people
Roasted tomatoes
245g Tomatoes on the vine
Salt (pinch)
1 Tbsp olive oil
Few sprigs of thyme
3 Garlic cloves (skins on)

1/2 Tsp saffron (soaked in 1/4 cup hot water)
70g Carrots (small dice)
50g Celery (small dice)
70g Onion (small  dice)
1 Tbsp olive oil
Tomato vine
Roasted tomatoes
Roasted garlic
1 Cup pork stock
240g Navy beans
Salt & pepper (season to taste)

Other ingredients
Four 12oz Pork loin rib chops
Garnish with sliced green onions

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