Valencia-style pork chops with peppers and beans

This recipe comes from the east coast of Spain, and it is a great way of spicing up some ordinary pork slices. Serve with a glass of red wine and a salad or rice. Serves 3-4.

Ingredients

450g thin cut boneless pork chops
Medium onion, chopped
Red pepper, de-seeded and chopped
Handful of small chestnut mushrooms, quartered
60g frozen soya beans
Tbsp paprika
Salt
Coarse ground black pepper
Tbsp sunflower oil

Method

• Cut the pork chops into big pieces, I tend to cut each of them into four.
• Sprinkle the pork pieces with liberal amounts of paprika and set aside.
• Heat the oil in a frying pan and fry the onion, pepper, mushrooms and add in the frozen soya beans when the onions are part-way cooked.
• Remove the vegetables from the pan, and replace with the pork (don't add any more oil), turn up the heat under the pan and cook the pork until the edges are browned.
• Return the vegetables to the pan and, moving the contents regularly, fry until the meat is browned and cooked through.
• Season with salt and pepper, then serve.