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Pork Chops & Mustardy Butter Beans

2 Servings 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

  • 1/2 tbsp wholegrain mustard

  • 2 pork chops


  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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