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Pork chops with tamarind salsa, grilled leeks and white beans

Pork chops with tamarind salsa, grilled leeks and white beans

Juicy pork chops meet smoky tamarind salsa, sweet grilled leeks, and creamy white beans in a dish that feels both punchy and comforting. There’s spice, acidity, and richness, all balanced by herbs and citrus. Midweek food that actually feels exciting. Really exciting.

Prep: Less than 30 mins
Cook: 30 mins to 1 hour
Serves: Serves 4
Dietary: Egg-free, nut-free
Thomasina MiersBy Thomasina Miers
From Saturday Kitchen Recipes


nutri score cThomasina’s pork chop with tamarind salsa offers a balanced nutritional profile. Expect roughly 580 kcal per serving, with solid protein from pork chops, fibre from leeks and cannellini beans, and moderate fats from olive oil. Sugars remain low, while herbs and spices boost flavour without extra calories.

Equipment

Ingredients

For the leeks and beans

  • 6 small leeks, trimmed and quartered
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 large onion, finely chopped
  • 2 fennel bulbs, finely chopped
  • 150g pancetta, chopped (optional)
  • 2 large cloves garlic, finely chopped
  • Large pinch saffron
  • 8–10 sprigs fresh thyme, leaves picked
  • 200ml white wine
  • 600g jar cannellini beans, drained
  • To taste salt and black pepper
  • To serve lemon juice

For the tamarind salsa

  • Knob butter
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 sticks celery, chopped
  • 2–3 cloves garlic
  • 6 tsp chipotle in adobo
  • 3 tbsp tamarind paste
  • 2 tbsp cider vinegar

For the pork and herb crumb

  • 2–3 pork chops
  • 2 tbsp dry sherry
  • 120g day-old breadcrumbs
  • Large handful flatleaf parsley
  • 2 lemons, zest only

Customise

  • Swap pork chops for chicken thighs if preferred.
  • Leave out pancetta to keep the dish lighter.
  • Use smoked paprika instead of chipotle for gentler heat.

Method

Leeks and beans base (can be done ahead – 30 minutes)

  1. Simmer the leeks. Half-fill a large casserole with water and bring to the boil. Add the leeks and simmer for 4–5 minutes until just tender. Pour the cooking water into a jug and set aside. Lay the leeks out on a plate to dry.
  2. Build the base. Return the casserole to a medium–high heat. Add the olive oil, onion, fennel, and pancetta if using. Season generously and cook for 12–14 minutes, stirring now and then, until soft and lightly golden.
  3. Layer the flavour. Add the garlic, saffron, and thyme. Stir well, then increase the heat slightly to toast the saffron and render the pancetta fat.
  4. Deglaze and simmer. Pour in the white wine and let it bubble for a minute. Add the cannellini beans and 200ml of the reserved leek water. Reduce the heat and simmer gently for 10 minutes.

Tamarind salsa (overlaps nicely – 20 minutes)

  1. Soften the vegetables. Heat the oil and butter in a saucepan over a medium–high heat. Add the onion and celery and cook for about 10 minutes until soft.
  2. Grind the spices. Crush the allspice berries, fennel seeds, cloves, thyme, and lemon zest in a pestle and mortar until fragrant.
  3. Build the salsa. Add half of the spice mix to the pan, then the garlic. Cook briefly before stirring in the chipotle and tamarind.
  4. Slow it down. Add the vinegar and 140ml water, season well, and let it cook gently until thick and spoonable.

Pork chops and finishing (20 minutes)

  1. Cook the pork. Heat vegetable oil in a cast-iron pan over medium–high heat. Season the pork chops generously and cook on one side for 8–9 minutes until well coloured. Turn and cook for another 2–3 minutes until cooked through and the juices run clear.
  2. Deglaze and rest. Pour off excess fat, add the sherry and remaining spice mix, and spoon over the chops. Rest for 3–4 minutes.
  3. Finish the salsa. Add the rested pork juices to the tamarind salsa and adjust with lemon juice or vinegar if needed.

Grilling and serving (final 10 minutes)

  1. Grill the leeks. Heat a griddle pan until very hot. Drizzle the leeks with oil and cook in batches, pressing down with a heavy pan, for 2–3 minutes per side until charred and tender.
  2. Make the herb crumb. Fry the breadcrumbs in olive oil until golden, then stir through parsley and lemon zest.
  3. Bring it together. Scatter the crumb over the leeks and beans, drizzle with olive oil, squeeze over lemon juice, slice the pork, and serve everything with the tamarind salsa.

What can you serve with this

  1. Warm flatbreads – Ideal for scooping up beans and salsa.
  2. Roasted squash – Adds sweetness that echoes the tamarind.

FAQs for Pork chops with tamarind salsa

  • What does tamarind taste like? Sharp, fruity, and slightly sweet with a sour edge.
  • What beans work best? Cannellini beans stay creamy and absorb flavour well.

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