Jamie Oliver presents a joyous, unfussy take on summer cooking that brings together gorgeous pork chops and creamy Spanish beans. This recipe is perfect for anyone who loves simple, flavour-packed food and wants to explore cooking, easy recipes that deliver big on taste without fuss.
"I'm gonna do now is the most delicious killer pork chops with creamy Spanish beans."
Why this recipe works
This dish balances sweet and savoury in a really clever way: a tiny pocket in each pork chop filled with a raisin, herb and sherry paste gives bursts of fruitiness inside an otherwise classic grilled chop. The beans are cooked simply with a little cured-fat and veg, then finished with leafy greens so everything is creamy, bright and a little smoky. It’s one of those cooking, easy recipes that feels a bit special but is straightforward to make.
Ingredients
- Pork chops – thick-cut, with a bit of fat and rib meat (2–4 depending on size)
- Dried raisins – a small handful, roughly chopped
- Fresh oregano – a couple of sprigs, chopped
- Dry sherry – 2 tablespoons (or a splash of stock)
- Olive oil – for the paste and cooking
- Onion – 1, sliced
- Red pepper – 1, sliced
- Jarred or canned white beans (abichuela or cannellini) – 2 cans/jars, drained
- Pata negra fat or parmesan offcuts (optional) – for frying the beans
- Water – about 1 cup to loosen the beans
- Chard or spinach – a handful, roughly chopped
- Bay leaves, rosemary – optional herbs for scent
- Salt & pepper – to season
- Extra virgin Spanish olive oil – to finish
Step-by-step method
- Create a flavour pocket: With a small knife, insert halfway into each pork chop and wiggle to make a little pocket. Use a finger to check depth and size.
- Make the raisin paste: In a pestle and mortar (or bowl), bash the raisins with chopped oregano and a pinch of salt. Add the sherry and a drizzle of olive oil. The raisins will absorb the liquid and become a paste.
- Start the beans: Heat a pan to medium-high. Add small pieces of cured-fat (pata negra offcuts) or parmesan shards — they’ll melt and flavour the oil. Add a splash of olive oil if needed.
- Sauté veg: Soften sliced onion, then add red pepper. Toss in bay leaves or rosemary if using. Stir until softened.
- Add the beans: Tip in the drained beans and scatter them through the veg. Turn the heat down and add about a cup of water — just enough to cover so they become creamy as they simmer.
- Stuff the pork: Taste the raisin paste and push a little into each pork pocket. Keep the outside of the chops plain so they brown beautifully.
- Season the chops: Season with salt and pepper and a little olive oil, patting to adhere.
- Barbecue or pan-cook: Cook the chops over hot charcoal for smoky flavour, or use a hot pan/grill. Aim to build colour and render the fat — flip to get even browning. The video recommends barbecue for best results but pan or oven works fine.
- Finish the beans: Just before they’re done, stir in chopped chard or spinach for a minute so it wilts but keeps some life.
- Rest & serve: Spoon a generous portion of creamy beans onto plates, top with a sizzling pork chop so it rests in the beans, scatter baby herb leaves and finish with good Spanish olive oil.
Timing & temperatures
- Prep time: 10–15 minutes
- Cook time: 10–15 minutes for beans, 6–10 minutes for pork depending on thickness
- Barbecue: medium-high heat to get good colour without overcooking
Expert tips
- Little goes a long way: Only a teaspoon or two of raisin paste per chop is needed for an explosion of flavour.
- Swap fats: If pata negra isn’t available, use parmesan offcuts or a splash of olive oil and butter for richness.
- Beans can be swapped: Any good-quality white bean will do — the dish is forgiving and perfect for cooking, easy recipes.
- Keep greens bright: Add spinach or chard in the last minute to preserve colour and texture.
- Make ahead: Beans can be cooked ahead and reheated; add the greens fresh at serving time.
Frequently asked questions
Can this be made without a barbecue?
Absolutely. A hot skillet or under a grill will produce lovely colour and the same juicy results. This is a great example of cooking, easy recipes that work on any heat source.
How to tell when the pork is done?
The chop should have a golden crust and feel springy. For safety, the internal temperature should reach 145°F (63°C), then rest for a couple of minutes for perfect juiciness.
Serving, storage & final notes
Serve with a fresh green salad, charred lemon halves or crusty bread to mop up the creamy beans. Leftovers keep in the fridge for 2–3 days; reheat gently. This recipe proves that with a small technique — creating a pocket and a quick raisin paste — even simple cooking, easy recipes can turn into something remarkable.
"Totally tender and juicy. No need to have tough old pork."
This article was created from the video How To Barbecue Pork | Stuffed Pork & Beans By Jamie Oliver with the help of AI.
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