This is a recipe for good old-fashioned Pork chops with pieces of kidney still attached, honey and mustard slaw, and a heap of creamy butterbeans.

Taken from the middle of the loin, we sell our chops the traditional way with the rind-on (it's a brilliant source of cooking fat). The rind is easy enough to trim off with kitchen scissors and doing so can help the meat cook more evenly. However, we urge you to always use the juicy fat for flavour during cooking, even if you don't like to eat it. 

The honey and mustard slaw is ideal for the late side of summer or autumn when apples, carrots and red cabbage come back into season.


1. Remove the chops from the fridge one hour before cooking to allow them to come to room temperature.

2. In a bowl, place the red onion and the apple matchsticks with 2 tbsp of the sherry vinegar, add a pinch of salt and allow to sit for 10 minutes. Drain the excess vinegar and add in the cabbage, carrots and herbs. (you can make this ahead of time to be even more prepared)

3. In a separate bowl, mix the two mustards, honey, the last remaining 2 tbsp of sherry vinegar, salt and pepper. Whisk to combine into a loose dressing. Set aside, you will dress the slaw with this just before serving.

4. Set a skillet or griddle pan on a medium heat, brush each pork chop with a little oil and gently place the scored skin into the pan (you may need to do this in batches depending on the size of your pan) allow the fat to render down for a good 10 minutes. Turn onto its side and cook for a further 6 minutes on each side. Add in the knob of butter, basting as you go. The butter will give the chops a glorious golden bark. Remove and set aside to rest whilst you cook the butterbeans.

5. Set a wide and relatively deep sauté pan on a medium heat, pour in both tins of butterbeans, the crushed garlic and chilli, bring to a rolling simmer until the garlic is smelling fragrant and the liquid from the butterbeans is beginning to thicken.

6. Turn the heat up a little higher and add the mustard, let everything reduce until the sauce is thick enough to coat the back of a spoon and the beans have softened.

7. Turn the heat back down to low and stir through the crème fraiche, add the spinach and wilt down into the creamy sauce. Season with salt and pepper to taste at this stage.

8. By this time, the pork chops will be well rested, time to pour the dressing over the slaw and toss to mix well. Serve the pork chops with spoonfuls of the creamy butterbeans and a generous helping of the crunchy slaw. We think an addition of a chilled glass of buttery chardonnay would slip down rather nicely. Enjoy!


For the chops :
• 4 pork chops with the kidney in, (request this from your butchers) cut incisions along the skin to prevent curling in the pan when cooking • Salt and pepper to taste
• Olive oil
• Knob of butter

For the slaw:
• 1 apple, cored and cut into matchsticks
• ½ red cabbage, very thinly sliced
• ½ red onion, thinly sliced
• 2 carrots, coarsely grated
• 4 tbsp sherry vinegar
• 1 tsp grain mustard
• 1 tsp Dijon mustard
• 4 tbsp rapeseed oil
• 1 tbsp honey
• Salt to taste
• Handful of chives, finely chopped
• Handful of parsley, finely chopped

For the butterbeans:
• 2 cans of butterbeans, 1 drained, 1 with the liquid kept
• 1 garlic clove, peeled and crushed
• 1 red chilli, deseeded and finely chopped
• 1 tsp grain mustard
• 1 tbsp crème fraiche
• Salt and pepper to taste
• 150g spinach