These pork chops are bathed in a chicken-broth-based sauce and given a fiber boost with the cannellini beans.

Everyday Food, September 2004

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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 Notes

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

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Reviews (5)

32 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
09/29/2010
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.
Rating: Unrated
02/06/2010
Dark is better for the pic, recipe sounds good and will try.
Rating: Unrated
02/06/2010
.......
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Rating: Unrated
02/05/2010
I was going to say the same thing. Eww!
Rating: Unrated
02/05/2010
ok - have to say that while this may taste fabulous, the photo looks very unappetizing
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