Speedy BBQ Double Pork and Pepper Braised Beans
with Buttery Toasties- Barley
- Wheat
- Mustard
- Soy
- Sulphites
- Milk
This one is for all the pork and beans enthusiasts. Sweet and smoky BBQ charred pork chops adorn the quickest braised beans you've ever made. It's served up with ciabatta toasties to help mop up all that goodness.
Ingredients
680 g
Pork Chops, boneless
398 mL
Cannellini Beans
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat)
113 g
Mirepoix
1 unit(s)
Hot Pepper
28 g
Baby Spinach
4 tbsp
BBQ Sauce
(Contains: Mustard)
2 tbsp
Tomato Sauce Base
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Line a baking sheet with aluminum foil.Heat a large non-stick pan over medium-high heat.While pan heats, pat pork dry with paper towels. Season with salt and pepper.Add pork and half the Cream Sauce Spice Blend to a shallow dish, then toss to coat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, flipping halfway through, until golden-brown, 4-5 min (TIP: Pork will finish cooking in step 2). Transfer pork to one side of the prepared baking sheet, reserving fat in the pan. Spoon 1 tbsp BBQ sauce over each pork chop.
Meanwhile, core, then cut peppers into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)Add peppers and 1/2 tbsp (1 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat. Broil pork and peppers in the middle of the oven, until peppers are lightly charred and pork is cooked through, 5-7 min**
Meanwhile, reheat the pan with reserved pork fat (from step 1) over medium. When hot, add mirepoix. Cook, stirring often, until golden and beginning to soften, 1-2 min. Sprinkle remaining Cream Sauce Spice Blend over top, then stir to coat.Add beans along with liquid, stock powder, tomato sauce base, remaining BBQ sauce, 1/3 cup (2/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Bring to a boil over high, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 2-4 min.
When pork chops are finished, transfer to a cutting board to rest. Stir peppers into the pan with beans. Cut ciabatta into 1/2-inch-wide slices lengthwise.Add 1 tbsp (2 tbsp) butter to a small microwave-safe bowl. Melt in the microwave, 30 sec.
Discard aluminum foil, then arrange ciabatta slices on the same baking sheet used to broil pork and peppers. Spoon melted butter over ciabatta slices. Season with salt and pepper.Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep your eye on toasties so they don't burn!)
Meanwhile, add spinach to the pan with beans. Stir until spinach wilts, 30 sec.Thinly slice pork.Divide beans and pork between bowls.Serve toasties alongside for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's flavour, especially the beans, though some found them bland and suggested adding more BBQ sauce or spices.
- Ease of prep: Several noted the recipe was quick and easy, but some found the timing instructions off and the steps overlapping.
- Suggestions: Consider using pinto beans for better texture, adding cherry tomatoes, and increasing seasoning on the pork chops for more flavour.
- Portions: Some customers wished for a whole ciabatta roll per person instead of half, and more vegetables, particularly spinach.
- Texture: A few found the beans too hard or runny; try adjusting cooking time or liquid ratio for better consistency.
