Pork Steaks with Butter Beans & Chorizo

25 minutes
Serves 2
Steaks are a popular at home Valentine’s Day dinner, but pork loin steaks are a much more affordable, versatile option that you can pan fry in the same way. Serve with butterbeans, chorizo and a simple dressed green salad if you want to impress!


1.     Season the pork generously with salt and pepper. Heat a large, non-stick frying pan or seasoned skillet - use one with a copper core if you have one for a restaurant-style finish - over a high heat. Add a splash of oil, and render the fat caps before cooking the pork until caramelised on each side, and just cooked through. Set aside under a piece of foil to keep warm and rest.

2.     Drain any excess fat from the pan, leaving about a teaspoon behind, and reduce the heat to medium. Cube the chorizo and add it to the pan, cooking until it has released its oil and just started to crisp around the edges. Peel and slice the shallot into thin half moons, and adding it to the pan with the thyme sprigs and a little more salt, now cooking until soft and just starting the colour.

3.     Drain and rinse the butter beans before carefully stirring them into the pan with the sherry vinegar and a generous splash of water from the kettle. Leave to heat through for a few minutes - stirring very carefully just once or twice, these beans will collapse with much less inducement than those from a tin - until they’ve heated through. Season to taste with a little more salt and pepper, if needed.

4.     To serve, pile the beans between two warm plates, arranging the pork steaks on top. Spoon over the resting sauces from the steaks, sprinkle over a little more thyme, and drizzle with a little more extra virgin olive oil before serving. 


Available in store

  • 2 pork loin steaks
  • sea salt and freshly ground black pepper
  • light olive oil, for frying
  • 3 small cooking chorizo
  • 1 banana shallot
  • 3 thyme sprigs
  • 1 x 700g jar jumbo butter beans (we used El Navarrico judion)
  • 1 tbsp sherry vinegar
  • 1 tbsp extra virgin olive oil, plus extra for drizzling (we used Trapetto di Caprifico, from our oil dispensers!)
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