Pork loin steaks with paprika-rich chorizo sausage, butter beans and red peppers roasted in the oven with a sherry vinegar and honey glaze.
This recipe comes together in under 45 minutes and is a wonderfully easy one-pan dish that features lots of Spanish influences.
Pork Loin with Spanish Sausage, Beans and Red Pepper
I love pork chops, they have a bit of a bad reputation for being dry, but that is because they are lean, but if you avoid cooking them too much they are glorious!
This uses the same cut of meat as my pork loin steaks with a cider sauce.
It is super simple to cook and at 45 minutes it is a pretty relaxed low maintenance mid-week dinner.
It all cooks in one pan too, which means less washing up, which is always bonus!
Frequently Asked Questions
Can I use a different cut of pork?
Yes, this is great with a whole host of pork chops. Everything from bone-in pork chops to pork shoulder chops. You will need to cook both of these for between 7-12 minutes longer in the oven.
Can I use chicken?
Yes, this is superb with whole chicken legs, again, you will need to cook these for longer in the oven.
They will take between 20 and 25 minutes depending on their size, use a meat thermometer to ensure they have reached 73°C or 165°F before serving.
Can I use different beans?
Absolutely! Any old tin of white beans will work well in this recipe.
Can I use a different type of vinegar?
Yes, red wine vinegar makes a nice substitute, but it is not as sweet as sherry vinegar, so you might want to add another 5g or so of honey.
What is cooking chorizo?
Cooking chorizo is not cured and as a result, cannot be eaten without cooking.
A NOTE FOR MY US-BASED READERS!
This recipe is developed with Spanish chorizo in mind which is very different to Mexican chorizo.
I consider this honey roast pork loin chop recipe as a bit of a one-pot wonder and it does not need anything to supplement it.
If you wanted a little side salad then I would go for a nicely dressed green salad.
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 28-30cm (11-12″) frying pan, not nonstick if possible.
- Weighing scales and or measuring cups and spoons.
- Chopping board.
- Kitchen knife.
- Kitchen tongs, serving and stirring spoons.
- Quick read meat thermometer.
Honey roast pork loin steaks are joined by chorizo sausage, red peppers and butter beans in this simple and delicious Spanish-influenced meal!
- 350g or 12oz (Approximately 1.5cm or ½" thick) Boneless Pork Loin Steaks
- 2 Red Peppers
- 100g (3½ oz) Cooking Chorizo Sausage
- 400g (14oz) Tin Butter Beans
- 1 (35g) Shallot
- 2 Garlic Cloves
- 2 Tbsp (40g) Honey
- 1 Tbsp Sherry Vinegar
- ½-1 Tsp Coarse Sea Salt
- 1 Tsp Olive Oil
- 2 Tbsp Water
- Remove the stalk and seeds from the red peppers and cut them into 25cm or 1" dice.
- Peel the garlic and dice it as finely as you can.
- Cut the shallot in half, then peel it and dice it as finely as you can.
- Mix the honey with the sherry vinegar and set aside.
- Heat a 28-30cm (11-12") oven-proof frying pan or skillet over a high heat.
- Rub the pork loin steaks with the oil and then season it with coarse sea salt.
- When the pan is hot sear the pork on both sides until nicely golden (1-2 minutes on each side), then remove and set aside.
- Whilst the pork is cooking remove the skins from the chorizo sausage and break them up with your fingers into 1.5cm or ½" rough chunks.
- Return the pan to the heat and add the chorizo sausage and red peppers and cook for 4-5 minutes.
- Whilst the chorizo and pepper are cooking brush the pork loin steaks with some of the sherry vinegar and honey mix.
- The chorizo should now have started to brown and have rendered out a good amount of fat, so now you can add the diced garlic and shallot and cook for another minute.
- Pour the water into the pan and deglaze any "stuck" cooking residue from the bottom of the pan. If you are using a non stick pan, this will not be required.
- Place the pork chops on top of the chorizo mix, pour over the remaining honey and vinegar mix, then place it in the oven and roast at 180C or 350F for 12 minutes.
- Drain the beans whilst the pork is cooking.
- Once the pork is cooked to an internal temperature of 60°C or 140°F remove and rest for 2-3 minutes.
- Return the pan to a high heat and add the drained beans and toss for 2-3 minutes to heat them through and reduce the sauce all the way down to a sticky coating.
Amount Per Serving: Calories: 789Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 169mgSodium: 1625mgCarbohydrates: 58gFiber: 11gSugar: 29gProtein: 67g
Calorific details are provided by a third-party application and are to be used as indicative figures only.