- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely sliced
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
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
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.