Pork Chops with White Beans
- Comments()
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
Ingredients
- 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)
Directions
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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.
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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.
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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.
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.
Dark is better for the pic, recipe sounds good and will try.
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I was going to say the same thing. Eww!
ok - have to say that while this may taste fabulous, the photo looks very unappetizing