Pork Chops with White Beans
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 (14.5 oz) reduced sodium chicken broth
2 tablespoons tomato paste
1 can (15.5 oz) 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, 6-8 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, 10-15 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 - 3 minutes per side. Serve on top of bean mixture.
Pairs Well With
A simple, yet tasty meal for those hurried nights. The recipe comes from an Everyday Food Magazine from 2004.