Natural pork cutlet with beans and spinach

Ingredients:

• 1 pork cutlet on the bone (170 g)
• 1.5 tsp olive oil
• 1 tbsp. premium flour
• 1 lemon, cut in half, one half cut into wedges
• 1 can (400g) canned cannellini beans, rinsed
• 280 g of small spinach

Preparation:

1. Heat olive oil in a medium skillet over medium-high heat. Place flour in a shallow dish. Season the pork chops with salt and black pepper. Dredge in flour and place in the skillet. Cook until golden brown, about 5 minutes, then flip and cook until desired doneness is reached, about 3 more minutes. Sprinkle the chops with the juice of half a lemon.
2. Place the cannellini beans and spinach in a medium skillet and heat over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the beans are heated through and the spinach is wilted, 3-4 minutes. Drizzle the beans and spinach with the juice of half a lemon.
3. Serve the beans and spinach with the pork cutlet and lemon wedges to drizzle on top.