Lunch: Pork Chops with White Beans

Juicy bone-in pork chops and flavorful white beans in only 30 minutes. While the bean mixture is simmering in step 2, start working on the pork chops. This way, the entire dish will be ready at about the same time.

Ingredients

3 tbsp. olive oil
1 medium onion
1 red bell pepper
1/4 tsp. dried rosemary
Coarse salt
ground pepper
1 can reduced-sodium chicken broth
2 tbsp. tomato paste
1 can cannellini beans
4 well-trimmed, bone-in pork rib chops

Instructions

Heat 1 tablespoon of oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper. Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet and stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce has thickened, 10 to 15 minutes.
Meanwhile, generously season both sides of the pork chops with salt and pepper. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Cook the pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of the beans. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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