3 tbsp olive oil
6 pork chops
2 tsp paprika
Sea Salt & black pepper
2 large bunches (about 12 stalks) of Swiss Chard, stems sliced & leaves torn into bite size pieces
1 medium red onion, chopped finely
2 cloves garlic, thinly sliced
2 tins cannellini or butter beans, drained & rinsed
250ml white wine
Heat 1 tbsp olive oil in a large frying pan over a medium heat. Season the pork with the paprika, a pinch of salt and a little black pepper.
Fry until cooked through, 5-7 minutes per side. Transfer to a plate and cover with foil. Repeat with the remaining chops and oil.
Heat the remaining tbsp of oil in the frying pan over a medium to high heat. Add the chard stems and onion, cook for 3-5 minutes until softened. Add the leaves, garlic, a pinch of salt & pepper and the white wine, stir on a high heat until wilted. Add the beans and heat through. Serve with the pork chops.