Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pork, spinach and butter bean traybake recipe

30 ratings

Enjoy this simple, hearty pork, spinach and butter bean traybake, brimming with vibrant, in-season spinach and creamy butter beans. See method

Serves 4
Takes 40 minutes
577 calories / serving
Freezable

Ingredients

700g pack 4 British pork chops
2 tbsp olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
6 fresh thyme sprigs, leaves picked
1 tsp Dijon mustard
2 x 400g tins butter beans
½ reduced-salt vegetable stock cube, made up to 150ml
220g bag baby spinach, washed
crusty bread, to serve (optional)

Perfect with:

Tesco Finest Valpolicella Ripasso 75Cl
Tesco Finest Tingleup Riesling 75Cl
Tesco Finest Cote de Gascogne Rose 75cl

Perfect with:

Tesco Finest Valpolicella Ripasso 75Cl
Tesco Finest Tingleup Riesling 75Cl
Tesco Finest Cote de Gascogne Rose 75cl

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2405kj
577kcal 29%
Fat
31g 44%
Saturates
10g 50%
Sugars
3g 3%
Salt
0.8g 13%

of the reference intake
Carbohydrate 22.5g Protein 46.3g Fibre 10g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Remove the pork chops from the fridge; drizzle over 1 tbsp oil, season and rub to coat. Cover and set aside.
Heat the remaining oil in a deep, ovenproof frying pan or shallow, flameproof casserole dish over a medium heat. Fry the red onion for 8-10 mins, stirring occasionally, until softened and lightly caramelised. Add the garlic and thyme and cook for another 2 mins. Stir in the mustard and butter beans, along with the liquid from the tins. Pour in the stock, bring to a simmer, then transfer the pan to the oven for 15 mins.
Meanwhile, heat a frying pan over a high heat. Sear the pork for 1 min each side until browned. Sear for an extra 30 secs on the fat edge (this may need to be done in batches). Transfer to a plate.
Stir the spinach through the beans (it will wilt down), then top with the pork and any juices. Return to the oven for 8-10 mins, until the pork is just cooked and the beans are thickened. Serve with crusty bread, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Traybake recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.