Boneless Pork Chop Casserole Recipe With Beans and Tomatoes

Tinned butter beans and tinned tomatoes help speed up the cooking time of this easy pork chop casserole that is absolutely delicious!

Course Main Course

Cuisine European

Keyword baked pork chips with butterbeans, pork and butter bean stew, pork chop casserole, pork chops with butterbeans

Prep Time 5

Cook Time 50

Total Time 55

Servings Servings

Calories 919kcal

Cut the onion in half, then peel it and cut it into half-moon shapes 3-4mm (⅛") thick.
Peel the garlic cloves and slice them as finely as you can.
Remove any woody stems from the sage leaves and finely shred them.
Heat a 28cm or 11" (not non-stick) frying pan over a medium-high heat and add the olive oil. Season the pork with half of the salt and the black pepper, then sear for 2-3 minutes on each side, then remove and set aside.
Reduce the heat under the pan to medium and add the sliced onions, and cook for 8-10 minutes, stirring to ensure all of the meat residue is released from the pan. Cook them until they soften and begin to go golden.
If they begin to colour up quickly, reduce the heat a little.
Add the sliced garlic and sage and cook for another minute.
Pour the tinned cherry tomatoes into the pan, then drain the butter beans, give them a rinse and add them to the tomatoes.
Add the water, red wine vinegar, remaining salt and honey, give everything a stir and have a taste, then add more salt if required. Transfer the tomatoes and beans to a small casserole dish (25x17x5cm or 10x7x2″).
Nestle in the pork chops, covering them with a bit of the sauce, then transfer to an oven and cook at 180°C or 350°F for 30-35 minutes.