Recipe: Rosemary pork with white beans and garlic vegetables

This is such a delicious meal that’s very quick and easy to make. A real crowd-pleaser.

Ingredients - serves 2

1 large jar of white beans

200g tenderstem broccoli / spinach

2 pork chops

2 cloves garlic, crushed

2 sprigs rosemary, chopped

garlic butter for the greens (optional but my mother-in-law bought this for us from M&S and it’s fab for veggies)

extra virgin olive oil

Method

Chop the rosemary and put in a bowl or zip lock bag with the pork chops, a drizzle of olive oil, and some salt and pepper. You could also add some garlic if you want. Leave to marinade for half an hour (but up to 5 hours is fine).

In a medium pot, heat a glug of olive oil on a low/medium heat and then add the garlic. Lightly fry for a minute or two until just cooked. Add the beans and the liquid they come in with half a jar’s worth of water and a big pinch of salt. Let it come to the boil and then simmer with the lid askew for 15 minutes, stirring regularly. You want it to reduce and thicken to a creamy consistency — you might need to add more water or cook for longer to reduce the liquid. Once done, you can turn the heat to very low and put the lid on. You can add a splash of water to slacken before serving.

Heat a large frying pan on a high heat and then cook the pork for about 4 minutes each side (obviously this depends on how thick your pork is). When brown, leave to rest with some foil and steam the greens for about 5 minutes. When done, stir through some garlic butter.

Serve the beans in a bowl with the greens and pork chop.