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Serves
US | Metric
Ingredients
For the Pork Chop Marinade
  • 2 Pork Loin Chops
  • 2 tsps Garlic Granules
  • 1 tsp Smoke Paprika
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • 1 tsp Dried Oregano
  • 2 tbsps Olive Oil
For the Cassoulet
  • 1 White Onion, finely diced
  • 4 Garlic Cloves, crushed
  • 150 g Smoked Pancetta Cubes
  • 1 tsp Chilli Flakes
  • 2 Bay Leaves
  • Olive Oil, for frying
  • Extra Virgin Olive Oil, for drizzling
  • 300 g Cavolo Nero/Spinach, finely chopped
  • 400 ml Chicken Stock
  • 1 Tin of Butterbeans, half of the water drained (keep the other half)
  • Juice and zest of 1 Lemon
  • 1 tsp Salt
  • Good crack of Black Pepper
  • Handful of chopped parsley for garnish
To Cook the Pork Chops
  • 2 tbsps Butter
  • 2 Sprigs of Rosemary
  • 2 Garlic Cloves, skin on crushed slightly
Pork Chops & Spring Bean Cassoulet Pork Chops & Spring Bean Cassoulet

Pork Chops & Spring Bean Cassoulet

You know when it’s still warm outside but pure craving some comfort food? This is the perfect dish! Lovely and light yet still full of good stuff, sure to sooth and comfort you from the inside out. Always a bonus when it’s healthy too!

Prep 10 minutes
Total 45 minutes
  1. Begin by mixing all of the ingredients for the pork marinade together and spreading all over the chops, set aside to marinate for at least 30mins.
  2. In a large, deep saucepan pour in 2 tbsps of regular olive oil and set on a medium heat.
  3. Add in the onions, chilli flakes and bay leaves and fry until softened, add in the garlic and continue to cook until fragrant.
  4. Add in the smoked pancetta cubes and turn the heat up slightly, fry until they are browned on all sides.
  5. Add in the Cavolo Nero or spinach and stir to help wilt a little. Pour in the stock and add in the butterbeans. Season with salt and pepper at this stage then add in the lemon zest and juice. Stir again and taste, add a little more salt if you feel you need to.
  6. Pour in 2 tbsps of Extra Virgin Olive Oil, turn the heat down to low and pop a lid on; let blip away for 30mins.
  7. After this time, take the lid off and with a back of a spoon, crush a few of the butterbeans - this will help thicken the both slightly and give it a lovely creamy texture. Keep the heat low whilst you cook the pork.
  8. In a skillet or wide frying pan pour in 1 tbsp of oil, set on a medium heat and once smoking add in the pork chops. Cook for 4 mins on one side then flip over, add in the butter, garlic and Rosemary. Allow the butter to melt down then with a spoon, carefully baste the chops with the flavoured buttery sauce. Cook for another 4mins on that side then flip and baste again for 2mins on the other side. Overall time for cooking the chops should be 10mins. Take out and let rest whilst you finish the dish. Pour a spoonful of the meat juices into the Butterbean stew and stir through.
  9. By this point you are ready to serve. Add in some of the chopped parsley to the pot, keeping a little to garnish with.
  10. Spoon in to shallow bowls, making you sure to get a good amount of the lovely broth and beans! Place a pork chop on top and scatter with the remaining parsley. A final drizzle of Extra Virgin Olive and you’re good to go!
Pork Chops & Spring Bean Cassoulet Pork Chops & Spring Bean Cassoulet

Pork Chops & Spring Bean Cassoulet

You know when it’s still warm outside but pure craving some comfort food? This is the perfect dish! Lovely and light yet still full of good stuff, sure to sooth and comfort you from the inside out. Always a bonus when it’s healthy too!

favorite
print
like
Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the Pork Chop Marinade
  • 2 Pork Loin Chops
  • 2 tsps Garlic Granules
  • 1 tsp Smoke Paprika
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • 1 tsp Dried Oregano
  • 2 tbsps Olive Oil
For the Cassoulet
  • 1 White Onion, finely diced
  • 4 Garlic Cloves, crushed
  • 150 g Smoked Pancetta Cubes
  • 1 tsp Chilli Flakes
  • 2 Bay Leaves
  • Olive Oil, for frying
  • Extra Virgin Olive Oil, for drizzling
  • 300 g Cavolo Nero/Spinach, finely chopped
  • 400 ml Chicken Stock
  • 1 Tin of Butterbeans, half of the water drained (keep the other half)
  • Juice and zest of 1 Lemon
  • 1 tsp Salt
  • Good crack of Black Pepper
  • Handful of chopped parsley for garnish
To Cook the Pork Chops
  • 2 tbsps Butter
  • 2 Sprigs of Rosemary
  • 2 Garlic Cloves, skin on crushed slightly

  1. Begin by mixing all of the ingredients for the pork marinade together and spreading all over the chops, set aside to marinate for at least 30mins.
  2. In a large, deep saucepan pour in 2 tbsps of regular olive oil and set on a medium heat.
  3. Add in the onions, chilli flakes and bay leaves and fry until softened, add in the garlic and continue to cook until fragrant.
  4. Add in the smoked pancetta cubes and turn the heat up slightly, fry until they are browned on all sides.
  5. Add in the Cavolo Nero or spinach and stir to help wilt a little. Pour in the stock and add in the butterbeans. Season with salt and pepper at this stage then add in the lemon zest and juice. Stir again and taste, add a little more salt if you feel you need to.
  6. Pour in 2 tbsps of Extra Virgin Olive Oil, turn the heat down to low and pop a lid on; let blip away for 30mins.
  7. After this time, take the lid off and with a back of a spoon, crush a few of the butterbeans - this will help thicken the both slightly and give it a lovely creamy texture. Keep the heat low whilst you cook the pork.
  8. In a skillet or wide frying pan pour in 1 tbsp of oil, set on a medium heat and once smoking add in the pork chops. Cook for 4 mins on one side then flip over, add in the butter, garlic and Rosemary. Allow the butter to melt down then with a spoon, carefully baste the chops with the flavoured buttery sauce. Cook for another 4mins on that side then flip and baste again for 2mins on the other side. Overall time for cooking the chops should be 10mins. Take out and let rest whilst you finish the dish. Pour a spoonful of the meat juices into the Butterbean stew and stir through.
  9. By this point you are ready to serve. Add in some of the chopped parsley to the pot, keeping a little to garnish with.
  10. Spoon in to shallow bowls, making you sure to get a good amount of the lovely broth and beans! Place a pork chop on top and scatter with the remaining parsley. A final drizzle of Extra Virgin Olive and you’re good to go!