Oven Roast Pork Loin Steaks with Chorizo, Peppers and Beans

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. If you avoid cooking them, they are glorious!

These boneless honey roast pork loin steaks with chorizo join a host of dishes ranging from Chinese takeaway-influenced sweet and sour pork chops to classic French Normandy pork chops.

This uses the same cut of meat as my pork loin steaks with a cider sauce.

However, this recipe is loaded with Spanish influences, combining the ideas and flavours of dishes like my Spanish pork chops, chorizo and butter bean stew and pork chop casserole.

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 a 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 and 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.

Serving Suggestions

I consider this honey roast pork loin chop recipe to be a bit of a one-pot wonder, and it does not need anything to supplement it.

However, if you wanted something a little extra, some garlic bread or even cheesy garlic bread pairs with this wonderfully.

If you wanted a little side salad, then I would go for a nicely dressed green salad.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• 28-30cm (11-12") frying pan, not nonstick if possible.
• Chopping board.
• Kitchen knife.
• Kitchen tongs, serving and stirring spoons.
• Quick-read meat thermometer.
• A combination of weighing scales, measuring cups and spoons.