Pork chops & mustardy butter beans

• olive oil↗2 tbsp 2 tbsp
• onion↗1 1

  finely sliced

• small garlic clove↗1 1

  crushed

• butter beans↗400g can 400g can

  drained and rinsed

• chicken stock↗100ml 100ml
• spinach↗200g 200g
• crème fraîche↗3 tbsp 3 tbsp
• wholegrain mustard↗½ tbsp ½ tbsp
• pork chops↗2 2

Step-by-step instructions

1. 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. 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. 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.