After my trip to London in October of 2011, I finally got to taste the famous Heinz beans in tomato sauce that everyone had raved to me about. We settled in for a nice full english breakfast one day at the Regency Cafe in Westminster where besides spotting a mutant (yes they exist) I finally got to have these beans. I imagine they are pretty prevalent across London unless the establishment is making their own. Basically, I was hooked. They are tangy, a little sweet and a perfect accompaniment to the eggs, meat and toast you’re eating (love the grilled tomato too) Anyway, recently my friend Gale actually surprised me with these beans and I knew I had to feature them. This recipe is really simple. To make the beans, follow the directions on the back of the tin (which are written in a very British style) and then serve them. Don’t mess with them at all. The meat of this recipe lies in the pork chop preparation. Basically, I believe that a sear and then a finish in liquid is one of the tastiest ways to cook pork. I’ve never had it sous vide so perhaps my standards are a bit low but for now, in my kitchen, I’ll go with my sear-braise method.