INGREDIENTS:
1 teaspoon olive oil
1 red onion, roughly chopped
2 cloves peeled garlic
2 x 300g cans, Edgell Butter Beans, drained
½ cup boiling vegetable or chicken stock
4 lean pork chops
Rosemary Glaze:
2 teaspoons finely chopped fresh rosemary
2 tablespoons honey
¼ teaspoon balsamic vinegar
METHOD: 1. Place onion and garlic on a baking tray, drizzle over oil and
mix to evenly coat. Sprinkle with salt and cracked black pepper and
roast in a preheated oven at 200ºC for 20-25 minutes.
2. Cook pork chops in a non stick frying pan for 4-5 minutes on
each side basting with combined rosemary glaze for the last 2 minutes of
cooking.
3. Meanwhile: Place onion mixture and drained Edgell Butter
Beans into food processor and process while adding stock. Spoon into
a bowl to reheat in a microwave oven or in a saucepan to heat through.
4. Arrange pork chops on a bed of hot Butter Bean mash and
drizzle with pan juices. Serve with steamed vegetables.
Low
in fat and saturated fat
