No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Pork Chops with White Beans

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.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Chops with White Beans

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)


  1. 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.

  2. 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.

  3. 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.

Cook's Note

Pork rib chops have a bit more marbling than loin chops, so they tend to be juicier and more tender once cooked.

Reviews (5)

  • Sheryll 29 Sep, 2010

    I agree, the picture is eck. But the ingredients are not conducive to making it pretty either. I would use large can of crushed tomatioes and red beans and green bell pepper instead and serve them side by side on a plate. Or just use a dark color bowl at least.

  • carabau 6 Feb, 2010

    Dark is better for the pic, recipe sounds good and will try.

  • carabau 6 Feb, 2010


  • JenniferChess 5 Feb, 2010

    I was going to say the same thing. Eww!

  • onesmilingmom 5 Feb, 2010

    ok - have to say that while this may taste fabulous, the photo looks very unappetizing

Related Topics