Instructions

1. First make the sauce. Finely chop the onion, garlic, celery, carrot and red pepper. Peel and dice the squash.
2. Heat the oil in a frying pan, then gently sauté the onion and celery for 5 minutes. Add the garlic, pepper and carrot pieces, then the rosemary. Stir for a minute or so, then add the squash and the tomato paste.
3. Stir again for a minute, then add the passata and stock cube. Add enough water cover the veggies well.
4. Bring to the boil and cook for 15-20 minutes, or until the veggies are tender.
5. Add the parsley and some black pepper, then whiz the soup with a stick blender until you get a smooth, thick sauce. If it’s too thick, add some water.
6. Taste and adjust the seasoning to your liking.
7. Put the sauce aside. You could refrigerate it until you’re ready to fry the pork.
8. Heat a large, deep pan and add the oil.
9. Thinly slice the onion, red pepper and garlic.
10. When the oil is hot, put the pork loin chops in the oil, season them with salt & pepper, then turn over and seal on the other side too.
11. Add the onion, pepper and garlic slices to the pan. Keep turning the pork over every minute, while stir-frying the veggies.
12. After about 5-6 minutes, when the pork has browned a bit and the onion & pepper are soft, pour over most of the squash sauce.
13. Cook for 5 minutes, then add the broad or green beans.
14. Cook for another five minutes, then scatter some parsley leaves over the dish and serve.