Pork chops & mustardy butter beans
Serves 2
Easy
Prep:
Cook:
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
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- 2 tbsp olive oil
- 1 onionfinely sliced
- 1 small garlic clovecrushed
- 400g can butter beansdrained and rinsed
- 100ml chicken stock
- 200g spinach
- 3 tbsp crème fraîche
- ½ tbsp wholegrain mustard
- 2 pork chops
Nutrition: Per serving
- kcal610
- fat37g
- saturates12g
- carbs22g
- sugars7g
- fibre9g
- protein43g
- salt0.8g
Method
step 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.
step 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.
step 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.
