A quick version of slow-braised pork and beans, this tasty dinner comes together with minimum effort and just needs a green veg to round it out.
800 grams pork scotch steaks
1 tablespoon ground cumin
2 tablespoons olive oil
1 leek, thinly sliced
1 fennel bulb, thinly sliced
2 teaspoons finely chopped rosemary
2 cloves garlic, crushed
2 × 400 gram tins cannellini beans, drained and rinsed
1 × 400 gram tin cherry tomatoes in juice
½ cup chicken stock
small handful chopped parsley
sea salt and ground pepper
Preheat the oven to 180°C fan bake.
Season the pork steaks on both sides with salt, pepper and cumin.
Heat the oil in a large sauté pan and when hot, quickly brown the steaks on both sides. They will still be raw in the centre. Transfer to a plate.
Add the leek and fennel to the same pan, season generously and cook over a medium heat until soft, adding a splash of water if the pan is too dry.
Stir in the rosemary and garlic then the beans, tomatoes and the stock and bring to the boil. Tip the contents of the pan into a large, shallow ovenproof baking dish. Place the pork steaks on top along with any juices.
Roast for 20 minutes or until the pork is just cooked through.
To serve: Divide the beans between plates and top with the steaks and the parsley.