ingredients

• 1 clove garlic
• 1 medium-sized white onion
• 300ml double cream
• 1⁄2 chicken stock cube 

Method

• Dice the chorizo and fry on medium-high heat until the fat begins to render.
• Peel and finely slice the garlic and onion. Add to the pan on a lower heat with a pinch of salt, cooking until softened.
• Add 250ml of water to the pan with the chicken stock and double cream, stirring well and bring to the boil, continuing to cook until the liquid is reduced by 1⁄2.
• Drain the tinned beans and stir into the pan, cooking for a further 2-3 minutes. Leave to one side.
• Season the pork chops with a pinch of salt and pepper. Fry in a separate pan with 1 tsp oil until golden on both sides and cooked throughout, approx. 4 minutes each side.
• Place the white bean mixture back on the heat and bring to a simmer, folding through the spinach leaves.
• Check for final seasoning to taste and serve with the pork chops.