Pork chops & mustardy butter beans

Contains pork – recipe is for non-Muslims only

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 610
  • fat 37g
  • saturates 12g
  • carbs 22g
  • sugars 7g
  • fibre 9g
  • protein 43g
  • salt 0.8g


  • 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


  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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