Peanut butter chicken rice bowl
Impress your nearest and dearest with this peanut butter chicken and sticky rice bowl. A quick and easy dinner for two, it could also work for Valentine's
Pork chops & mustardy butter beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely sliced
- 1 small garlic clovecrushed
- 400g can butter beansdrained and rinsed
- 100ml chicken stock
- 200g spinach
- 3 tbsp crème fraîche
- ½ tbsp wholegrain mustard
- 2 pork chops
Nutrition: Per serving
- kcal610
- fat37g
- saturates12g
- carbs22g
- sugars7g
- fibre9g
- protein43g
- salt0.8g
Method
step 1
Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
step 2
Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
step 3
Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.
