Pork chops & mustardy butter beans served on a plate

Pork chops & mustardy butter beans

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(5 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2

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

Nutrition and extra info

Nutrition: Per serving

  • kcal610
  • fat37g
  • saturates12g
  • carbs22g
  • sugars7g
  • fibre9g
  • protein43g
  • salt0.8g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small garlic clove, crushed
  • 400g can butter beans, drained and rinsed
  • 100ml chicken stock
  • 200g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 3 tbsp crème fraîche
  • ½ tbsp wholegrain mustard
  • 2 pork chops

Method

  1. 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.

  2. 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.

  3. 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.

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