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Serves 4
4 pork medallions or lean pork chops
2 tablespoons vegetable oil
2 onions peeled and thinly sliced
2 fresh green chillies seeded and chopped
1 tablespoon of minced root ginger
2 garlic cloves crushed
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 pint of stock
2 tablespoons of tomato paste
1 aubergine/eggplant trimmed and cut into cubes
1 x 400g can of red kidney beans drained
4 tablespoons of double cream
Salt and pepper to taste
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Heat the vegetable oil in a heavy based pan, add the pork and fry to seal and brown both sides, then remove from the pan and set aside
Add the onions, garlic, chillies, ginger and spices to the pan, fry gently for a couple of minutes
Add the stock, tomato paste, and aubergine then season with salt and pepper, stir and bring the mixture to the boil
Place the pork on top then cover and simmer over a medium heat for 30 minutes
Remove the chops so that you can stir in the red kidney beans and cream, place the pork back in the pan cover and heat through gently for a further 5 minutes
Salt and pepper to taste
This recipe for Pork Medallions and Spicy Beans is another one of those One Pot Recipes that I love. This dish can be served by itself, with cous cous, even some nice crusty bread!
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