Skip to content
Pork, spinach and butter bean traybake recipe

Pork, spinach and butter bean traybake recipe

22 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


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

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.