Pork chops with herby beans & Swiss chard

Name: Pork chops with herby beans & Swiss chard
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 500 g pack 2 British thick cut pork chops; 1 tsp olive oil; 20 g pack thyme; 2 clove/s garlic, thinly sliced; 200 g pack Swiss chard, stalks finely chopped, leaves torn; 400 g can Essential Cannellini Beans In Water; 1 unwaxed lemon; 2 tbsp crème fraîche; 25 g pack flat leaf parsley, leaves roughly chopped

Pork and beans has a revamp with the freshness of lemon and crème fraîche, plus wilted rainbow chard and crispy herbs.

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Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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500g pack 2 British thick cut pork chops
1 tsp olive oil
½ x 20g pack thyme
2 clove/s garlic, thinly sliced
200g pack Swiss chard, stalks finely chopped, leaves torn
400g can Essential Cannellini Beans In Water
1 unwaxed lemon
2 tbsp crème fraîche
½ x 25g pack flat leaf parsley, leaves roughly chopped

Trim the rind from the pork chops, season, then rub with the oil. Place the chops on their fatty edge in a cold frying pan, then bring it up to a medium-high heat, rendering the fat for 3-4 minutes until crisp. Cook the flat sides, turning regularly to build up a lovely crust all over, for a further 5-8 minutes or until cooked through with no pink meat and juices that run clear. The timings may vary depending on the thickness of the chops.
Add the thyme sprigs to the pan for the final couple of minutes to crisp up. Remove the pork and thyme to a plate, pour over any juices from the pan, cover with foil and leave to rest.
Return the pan to the hob, reduce the heat to low, then add the garlic and chard stalks and fry for 2 minutes. Add the chard leaves, then pour in the beans and their juices. Stir, cover with a lid and simmer for 5 minutes until the chard is wilted and the beans are creamy, adding a splash of water if needed.
Stir in the zest and juice from half the lemon, the crème fraîche and chopped parsley. Season to taste.
Divide the beans between plates and top with the pork chops. Pour over any resting juices and serve with lemon wedges for squeezing and some of the thyme.

Cook’s tip

Resting the pork is an essential part of this recipe, as it allows the meat to relax and become tender. You also get loads of lovely resting juices to pour over the beans before serving.

Typical values per serving when made using specific products in recipe