You can use ready-cooked kidney beans, but if you would rather cook your own, leave them to soak for 12 hours and then boil for at least 2 hours (you can add some onion and garlic for extra flavour if you like).
Heat some extra-virgin olive oil in a large, fairly deep frying pan and, when it’s really hot, sauté the finely chopped onion. When the onion turns golden brown, add the pork chops. Sprinkle on the herbs, salt and pepper.
Cook the chops on both sides and, when they’re almost done, add the cooked kidney beans and shredded spinach. Check for salt and cook for a few more minutes to finish.