Pork Loin Chops with Apples, Cider and Creamy Butter Bean Mash

Indulgent pork chops served with a creamy apple and cider sauce, accompanied by butter bean mash and wilted spinach.

Dinner Pork High Protein Apples Butter Beans

Estimated Nutrition

Calories

920.2

kcal / serving

1840.4 kcal total

Carbs

27.4g

per serving

54.8 g total

Fat

65.3g

per serving

130.5 g total

Protein

56.1g

per serving

112.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Wholegrain Mustard

to taste

tsp

Dijon Mustard

to taste

Dairy

Butter

knob for frying

Double Cream

for the sauce

100

Double Cream

for the mash

Butter

for spinach

Fruits

piece

Apple

English eating apple, cored and cut into wedges

LegumesPulses

400

Butterbeans

canned, drained and rinsed

Liquids

100

Dry Cider

Meat

piece

Pork Loin Chops

preferably British and free-range

NutsSeeds

Sea Salt

to taste

Black Pepper

freshly ground, to taste

piece

Sage

fresh leaves, chopped

clove

Garlic

crushed

piece

Sage

finely chopped for mash

OilsFats

Olive Oil

divided use for pork and mash

Vegetables

0.5

piece

Red Onion

bunch

Spinach

washed and drained

Method

Plate the mash topped with spinach, pork, apple, and sauce.

Wilt spinach in a hot pan, then stir in butter and seasoning.

Mash the beans, loosening with water if needed, and stir in mustards.

Add butter beans, cream, and sage to the onion mixture and heat through.

Season the pork chops and rub with half the olive oil.

Sauté garlic and onion in oil and butter for 5 minutes.

Add sage, pour in cider and reduce, then stir in cream to thicken.

Flip chops and apples and cook for another 3 minutes.

Fry chops and apple wedges in oil and butter for 3 minutes until brown.