How to make smoky pork chop with chipotle beans recipe

Smoky pork chop on a bed of tomatoes and chipotle beans

A quick and easy way to griddle a pork chop with a smoky-like flavour. The chipotle beans give the meal a real fiery kick. For heat lovers, add more chipotle sauce to feed your chilli fetish.


2 people


  • 2 free-range pork chops
  • 400g organic cannellini beans, drained and rinsed
  • 1 medium carrot, peeled and diced
  • 1 medium red onion, peeled and diced
  • 400g organic chopped tomatoes
  • 1 sprig of sage, finely chopped
  • 2 sprigs of rosemary, 1 finely chopped and the other left whole
  • 1 tbsp organic cider vinegar
  • 1 tsp organic chipotle powder (or more depending on how hot you want it)
  • 2 tsp smoked paprika
  • 1 garlic clove, peeled and crushed
  • Ground black pepper
  • Ground rock salt
  • Olive oil


  1. Preheat the oven to 200c / 180c fan.
  2. Marinade the pork with 1 tsp of smoked paprika, freshly ground black pepper and rock salt, and 1 tbsp of olive oil. Leave to marinate at room temperature for 20 minutes.
  3. Meanwhile, add a lug of olive oil into a frying pan, bring to a medium heat and then add the carrot and onion, frying for 10 minutes until soft. Then add the chopped tomatoes, garlic, cider vinegar, chopped sage and rosemary, chipotle powder, 1 tsp smoked paprika and cannellini beans to the pan. Bring to the boil and then reduce to a low heat to simmer for 20 minutes.
  4. Bring a griddle pan to a high heat and add the pork chops, frying 2-3 minutes on each side. Place the chops on a baking tray with a sprig of rosemary on top, loosely cover with foil and transfer to the oven for 10 mins.
  5. Check the pork chops are cooked by inserting a sharp knife into the thickest part of the meat; the juices should run clear. Remove the chops from the oven and rest for 2 minutes. Pour the juices into the chipotle beans.
  6. To serve, place pork chops on top of the chipotle beans.