Serve with rice, mash or boiled potatoes.


Serves: 6
Preparation and cooking time: 20 minutes.

  • 1 pkt Irish pork loin steaks 
  • 1 pkt of sliced chorizo (100g from a twin pack)
  • 2 tins of butterbeans, drained (240g each )
  • 3 cloves of garlic (16g) peeled and finely chopped.
  • 15 leaves of fresh sage ,or some dried oregano.
  • 4 tbsp olive oil,
  • 1 tsp of paprika.
  • 350 mls of chicken stock, made with 1 chicken stock cube.
  • A splash of Rosso vinegar,
  • A good pinch of sugar (15g)
  • Salt and pepper.


  1. Cut the chorizo slices in half down the middle then separate.
  2. Heat the oil in a large frying pan, when it's gently smoking add the pork to the pan, season and cook for 4 minutes before turning. (You may have to do this in  2 batches if you don't have a large frying pan.)
  3. Turn down the heat a little then add the garlic, butterbeans, and chorizo,
  4. add the paprika, sage, vinegar,sugar, salt, and pepper.
  5. Add the stock, stir a little then cover with a lid then simmer gently for 6 minutes more.
  6. Check for seasoning then serve.