Pork Chops, Chakalaka and Bean Bake


Tender, juicy and flavourful pork chops ready in 40 minutes

When it’s cold outside, our pork chop and bean bake is a winning family recipe, perfect for busy weeknights. 

This recipe only takes 40 minutes to whip up and uses ingredients you most likely already have at home. What’s not to love?

PORK CHOPS, CHAKALAKA AND BEAN BAKE

Pork Cut: Pork neck chops

Serves 6 | Prep time: 10min | Cooking time: 40min

 Ingredients:

  • 4-6 pork neck chops
  • 15ml (1T) cajun spice
  • 30ml (2T) cooking oil
  • 2 onions, sliced
  • 1 green pepper, sliced
  • 2 carrots, grated
  • 250ml (1c) chicken stock
  • 1 x 410g can chakalaka
  • 2 x 410g cans baked beans in tomato sauce
  • 250ml (1c) frozen corn kernels (or canned)
  • salt and freshly ground black pepper
  • 45ml (3T) chopped fresh parsley

 Method:

  1. Season the chops with the cajun spice. Heat the oil in a deep pan and fry the chops until brown on both sides. Remove the chops from the pan and set aside.
  2. Add the onions, green pepper and carrots and stir-fry for 5min.
  3. Add the stock and bring to the boil. Reduce the heat, add the chakalaka, beans and corn and simmer for 2min.
  4. Season the stew with salt and pepper if preferred. Arrange the chops on top of the stew, cover the pan with a lid and simmer for 10-15min or until the chops are cooked.
  5. Sprinkle the fresh parsley over the stew and serve.