Serves 6 – 8
30 ml (2 tablespoons) cooking oil
6-8 pork shoulder chops
1 onion, halved and sliced
1 x 55 g packet brown onion soup powder
400 ml water
250 ml (1 cup) fruity chutney
1 x 410 g tin butter beans, drained
salt and pepper to taste
30 ml (2 tablespoons) chopped parsley
If the pork shoulder chops are very big, cut them into 2 or 3 smaller pieces.
Heat half of the oil in a large frying pan and fry chops on both sides until brown. Remove from pan and repeat with remaining chops. Set aside.
In the same pan, heat the remaining oil and fry the onion until soft.
Place the soup powder in a bowl and add water and chutney. Mix well and add to the onion in the pan.
Add the chops back into the pan and place a lid on the pot.
Reduce the heat and simmer (with lid on) for 45 minutes to 1 hour or until the chops are tender.
Add the beans, stir well, and season to taste. Heat through and sprinkle with parsley. Serve on mash potato or rice.
• Make a few slits, at intervals, in the skin on the edges of the chops to prevent the pork from curling when fried.
• A tin of drained mushroom pieces or whole kernel corn can also be added with the butter beans to increase the number of portions of this dish.
• Any leftover sauce is delicious on thick slices of toast.
For more ideas and recipes, visit www.TastyHealthyModernMeat.co.za