Easy to make and full of flavour, this Spanish dish is a great option for all of the family. Serve with mashed potato if you wish.
Prep: 20 minutes
Cook: 1hr 10 minutes
50ml olive oil
4 bone-in pork chops (Approx 4 cm thick) - fat scored deeply
Salt and black ground pepper
100g smoked chorizo, cubed
1 tsp smoked paprika
1 large white onion, sliced
100ml dry red wine
400g tin chopped tomatoes
200ml stock of choice or water
400g tin kidney beans, drained
For pork chops: Oil and season the pork chops with salt and pepper and sear in a hot pan. Turn the chops when they stop sizzling. Add the chopped chorizo and paprika and colour.
Remove the pork chops from the casserole pan. Add onions and paprika and cook for a couple of minutes. Pour in the wine stirring well to incorporate all the bits from the base of the pan.
Return the chops to the pan with the chopped tomatoes, stock (or water) and kidney beans, stir well. Return to the boil. Cover with a lid.
Bake in the oven for 40 minutes.
For dumplings: Place the suet in a bowl. Add the flour and baking powder, rub in the butter, stir in parsley, coriander and water and season well with salt. Roll the dough into 8-10 golf-ball sized balls.
Remove the casserole from the oven and place the dumplings on top. There should be lots of juice - give the dumplings a little roll in the juice so they are all coated and return the pan back into the oven increasing the heat to 180C/gas 4.
For a crispy top leave the dish uncovered. For a softer texture, place the lid back on. Either way, bake for a further 20 minutes.