Turn oven to 350°F. Rinse and drain cannellini beans in a fine mesh sieve. Wash jalapeno, cut in half, remove seeds and mince. Wash and roughly chop spinach. In a small bowl, dissolve molasses powder into 1 ½ cups (3 cups for 4 servings) water.
Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large wide saucepan over medium. Add onions and cook for 3-4 minutes, stirring occasionally until tender and beginning to brown. Stir in cannellini beans, garlic, and jalapeno to taste. Cook for 1 minute or until fragrant. Add tomato paste, dried mustard, brown sugar, apple cider vinegar, and molasses mixture. Bring to a simmer, reduce heat to low and cook for 10 minutes.
Line a baking sheet with foil. Cut ciabatta in half lengthwise. Spread 2 tbsp. (4 tbsp. for 4 servings) butter on inner sides. Add ciabatta to baking sheet. Put ciabatta in oven. Toast for about 7-10 minutes, or until golden and crispy around edges.
Cook Pork Chops
Heat skillet over medium. Drain pork and pat dry on paper towel. Season both sides well with salt and pepper. Add 1 tbsp. (2 tbsp. for 4 servings) oil to skillet. When hot, add pork. Cook for 2-3 minutes per side until an internal temperature of 150°F.
Stir spinach into beans until bright green and tender. Season to taste with salt and pepper.
Divide beans onto plates with a pork chop and toasted ciabatta. Enjoy!