Best Pork Chops With White Beans Recipes

PORK CHOPS WITH WHITE BEANS

Steps:

• Add olive oil, onion, and garlic to a large, high-sided skillet set over medium heat. Season with salt and black pepper, to taste, and cook, stirring frequently, until the onion and garlic softens and develops some color, approximately 3-4 minutes.
• Season pork chops with sea salt and black pepper, to taste, and add to the skillet. Brown the chops on each side until they release easily from the skillet, approximately 4-5 minutes per side.
• Add chicken broth, cannellini beans, and oregano to skillet. Season with salt and black pepper, to taste, and cover. Reduce heat to medium-low and cook for 8-10 minutes, or until internal temperature is just over 140°F with an instant read thermometer. Remove from heat, cover and let rest for 5 minutes.
• While the chops rest, add the chopped escarole to the skillet and stir to combine. Sauté until just wilted, stirring frequently, approximately 2-3 minutes. Remove from heat and serve immediately with the pork chops. Enjoy!

PORK CHOPS WITH BAKED BEANS

Steps:

• In a greased 13-in. x 9-in. baking dish, combine the beans and tomato sauce. In a skillet, brown pork chops on both sides in oil; place over the beans. In a bowl, combine the brown sugar, ketchup and mustard; pour over chops. Top each with an onion and lemon slice. Cover and bake at 350° for 40-45 minutes or until meat juices run clear.

PORK CHOPS AND BEANS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.

SKILLET PORK CHOPS AND BEANS

Steps:

• Preheat oven to 375°F. Place croutons in a zip-top bag and crush with a rolling pin until coarse crumbs form.
• Heat oil in a 12-inch oven-safe skillet over medium-high. Pat pork chops dry and season with ½ teaspoon salt. Add pork to skillet; cook, undisturbed, flipping once, until lightly browned on both sides, about 3 minutes per side. Transfer to a plate.
• Add onion and carrots to skillet. Cook over medium, stirring often, until onion softens and starts to brown, about 6 minutes. Add sage and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in beans, stock, and remaining 3/4 teaspoon salt
• Nestle pork chops in bean mixture. Bake until a thermometer inserted in thickest portion of pork chops registers 145°F, 8 to 12 minutes. Sprinkle crouton crumbs around pork chops.

PORK CHOPS WITH WHITE BEANS

Steps:

• 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.

PORK CHOPS WITH RICE AND BEANS

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.

PORK CHOPS & MUSTARDY BUTTER BEANS

Steps:

• Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
• Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
• Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.

HOT HONEY PORK CHOPS WITH ESCAROLE AND WHITE BEANS

Steps:

• Heat 1 Tbsp. oil in a large skillet over high. Season pork chops on both sides with 1 1/2 tsp. salt. Cook pork until underside is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat, turning every minute, until chops are deep golden brown and an instant-read thermometer inserted into thickest part registers 135°F, 6-8 minutes total.
• Transfer pork to a plate and let rest 5 minutes. Pour off and discard all but 1 Tbsp. fat from skillet. Add garlic to skillet, heat over medium, and cook, stirring, until fragrant and beginning to brown, about 1 minute. Add honey, red pepper flakes, and 1 Tbsp. vinegar and cook, stirring occasionally, until bubbling, about 1 minute. Remove from heat. Taste and add more red pepper flakes, if desired.
• Working one at a time, return pork chop to skillet, spooning hot sauce over, making sure to thoroughly coat both sides. Transfer to plates or a platter. Add beans, black pepper, and remaining 2 Tbsp. oil, 1 Tbsp. plus 1 tsp. vinegar, and 1 tsp. salt to sauce in skillet. Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.
• Place escarole in a large bowl. Pour hot beans and sauce over escarole and toss to coat thoroughly and wilt escarole slightly. Serve alongside pork.