Pork Chops with Cannellini Beans and Chard


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


Serves 6


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.