Two pork chops are on a blue and white platter sitting on top of butter bean mash. Fresh rockers sits to the side as a garnish.

A combination of mayonnaise, lemon, tomato purée and spices are combined to give these pork chops maximum flavour.

Pork Chops & Butter Bean Mash

Recipe by John Gregory-Smith | Photograph by Nassima Rothacker
To give these pork chops maximum flavour, I use a marinading technique that I picked up on a research trip to Ramallah in the West Bank of Palestine. The base is mayonnaise and it’s mixed with lemon, tomato purée and spices. The mayo helps tenderise the meat and caramelises beautifully when cooked.
Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner, Main Course
Servings 4


  • 50 g mayonnaise
  • juice of ½ lemon
  • 2 teaspoons tomato paste
  • 1 teaspoon gluten-free Turkish pepper flakes
  • 1 teaspoon ground black pepper
  • 4 pork chops 250g each
  • 1 tablespoon olive oi
  • 1 garlic clove thinly sliced
  • 800g tinned butter beans drained
  • 1 teaspoon ground cumin
  • sea salt and freshly ground black pepper
  • rocket to serve


  • Preheat the grill to high. Put the mayonnaise, half the lemon juice, the tomato purée, Turkish pepper flakes, black pepper and a good pinch of salt into a mixing bowl. Mix well. Add the chops and rub the marinade all over them. Place onto a grill rack and grill for 3–4 minutes each side until charred and tender.
  • Meanwhile, heat the oil in a saucepan over a medium heat and add the garlic. Cook, stirring occasionally, for 30–60 seconds until fragrant. Tip in the beans and 70ml (about 5 tablespoons) of just-boiled water. Add the cumin and plenty of salt and pepper. Mash together. You can go as smooth as you like. I like creamy with a little texture. If the beans look too dry, add a little more water – 2–4 teaspoons should do it.
  • To serve, divide the mash between four plates and top each one with a chop. I like to add a little salt to the meat at this stage. Serve immediately with a handful of rocket.


This recipe works beautifully with lamb chops. The cooking time is the same.
Cover of Fast Feasts cookbook by John Gregory Smith
Fast Feasts by John Gregory-Smith, Photography by Nassima Rothacker.
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