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

Instructions

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.