Pork and chorizo casserole


  • 4 pork chops
  • 2 tins of white beans
  • 500g spinach
  • 100g chorizo
  • 1 clove garlic
  • 1 medium-sized white onion
  • 300ml double cream
  • 1⁄2 chicken stock cube 


  • 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.

65g carbs    |    10 fat   |   47g protein