Pork Chops with White Beans
These pork chops are bathed in a chicken-broth-based sauce and given a fiber boost with the cannellini beans.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2004
- 3 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 1 red bell pepper, ribs and seeds removed, chopped
- 1/4 teaspoon dried rosemary, crumbled
- Coarse salt and ground pepper
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 2 tablespoons tomato paste
- 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
- 4 well-trimmed bone-in pork rib chops (about 2 pounds; each 1 inch thick)
Heat 1 tablespoon 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; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
Meanwhile, generously season both sides of pork chops with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in 2 batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.