Pork chops & mustardy butter beans

Contains pork – recipe is for non-Muslims/non-pork eaters.

Serve up dinner for two with these easy pork chops, mustardy butter beans and spinach. It makes a great midweek meal and delivers three of your 5-a-day

Prep:10 mins
Cook:30 mins

Serves 2
Easy

Nutrition per serving

kcal 610
fat 37g
saturates 12g
carbs 22g
sugars 7g
fibre 9g
protein 43g
salt 0.8g

Ingredients

2 tbsp olive oil
1 onion, finely sliced
1 small garlic clove, crushed
400g can butter beans, drained and rinsed
100ml chicken stock
200g spinach
3 tbsp crème fraîche
½ tbsp wholegrain mustard
2 pork chops

Method

Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.