Barbecue pork chops with spicy white beans recipe

Preheat your barbecue, making sure to keep a section free of coals for some indirect heat.

Score the fat on each pork loin (1 pack) and drizzle with olive oil and sprinkle with the smoked paprika (1/2 tsp), rubbing into both sides. Set aside to marinate for 5-10 minutes.

Meanwhile, place a frying pan onto the barbecue (or on the hob, over a medium heat). Add in a glug of oil and once hot, add the shallots (2) and sauté for 2 minutes, until softened. Add in the garlic (2 cloves), smoked paprika (1 tsp) and tomato purée (1 tbsp). Add in the drained beans (1 jar), rosemary (1 sprig), thyme (4 sprigs) and stock (100 ml). Simmer for 3-4 minutes until thickened and then stir in the fresh cherry tomatoes (100 g). Cook for 2 minutes until just softened and then remove from the heat and season with salt and pepper.

Place both the pork steaks onto the barbecue (alternatively, heat a large frying pan over medium-high heat) fat side down, over some indirect heat and let the fat render for 1-2 minutes, or until it turns golden and crispy. Then lay each pork steak down flat on the barbecue (or turn the heat in your frying pan up to medium-high) and cook for 2-3 minutes on each side, depending on their thickness.

While the pork is cooking, drizzle 1 tbsp of olive oil over the Tenderstem broccoli (1 pack) and pop onto the barbecue to char for 2-3 minutes and then squeeze over the lemon juice (1/2) (alternatively, cook in a small frying pan over medium-high heat).

When the pork is cooked, remove it from the barbecue and transfer to a tray to rest for 2 minutes.

Spoon the beans onto two serving plates. Carve the pork steaks into thick slices and lay on top of the beans. Serve the charred broccoli alongside.