How to make Nathan Outlaw's pork chop with bean and spinach stew

The chef whips up a hearty dish that’s perfect for a Friday night indoors with a beer

This delicious stew can be made in less than an hour

This stew is a lot easier than it looks. You can buy good stocks from delis and if you have dried white beans, soak overnight and cook in water until tender. The stew will cook whilst the chops are in the oven which should only take about 30 minutes.

4 best quality free range pork chops (loin or bacon chop are great)
​300g mixed white beans (cooked or tinned)
2 shallots, finely diced
2 cloves of garlic, finely chopped
4 rashers of streaky bacon chopped into lardons
​300ml of ham stock
​250ml of double cream
4 leaves sage, chopped

To finish

Handful of toasted pine nuts
Handful of spinach
Handful of finely grated parmesan

Season the chops with salt then sear them in a pan. When they are nicely coloured, put them in the oven on the grill rack so it doesn’t fry them. Cook at 180 degrees for around 20 minutes, flipping over after 10 minutes, until cooked to your liking. Remove from the oven and rest in a warm place for 5-10 minutes.

For the stew, whilst the chops are in the oven, pop them in a heavy pan on a medium heat. Sweat off your shallots and garlic, add the bacon and cook for around 5 minutes until the bacon releases its juices and starts to colour. Add the ham stock, and let it reduce by half, before adding the double cream and the beans.

Bring to the boil. Once boiled, remove from the heat, add the sage, spinach and season with salt and pepper. Just before serving add the washed spinach and stir until wilted. Once the stew is on the plate, sprinkle with parmesan and pine nuts. Place the chop on top and serve with a bottle of Sea Fury.

Recipe courtesy of The Mariners, a joint venture from Sharp’s Brewery and Nathan Outlaw