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Pork chops & mustardy butter beans

Pork chops & mustardy butter beans served on a plate

Pork chops & mustardy butter beans

Name: Pork chops & mustardy butter beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
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

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.65 ratingsRate

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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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Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, February 2020

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A star rating of 4.7 out of 5.65 ratings

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