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Pork Chops with White Beans

| April 4, 2013

OPEN KITCHEN with NATHAN SCOTT

 

Pork Chops with White Beans

 

This simple pork chop dish makes a delicious and quick-cooking entrée any night of the week.

Ingredients

 

Serves 4

¼ cup, plus 2 tablespoons, extra-virgin olive oil
2 tablespoons lemon juice, freshly squeezed
¼ cup, plus 2 tablespoons, leek, white and light-green parts chopped
1 tablespoon fresh rosemary, chopped
8 cloves garlic, peeled and minced
Kosher salt and freshly ground black pepper
4 boneless, center-cut pork chops
4 ounces bacon, chopped
2 medium carrots, peeled and diced
1 cup homemade chicken stock, or low-sodium canned chicken broth
2 cans (15 ounces each) Cannellini beans, rinsed and drained
2 plum tomatoes, core removed and chopped
2 tablespoons fresh flat-leaf parsley, chopped

 

Directions

 

  1. In a large nonreactive container, combine ¼ cup of the olive oil with the lemon juice, 2 tablespoons leek, rosemary, and 4 cloves of garlic.  Season the mixture with ¼ teaspoon black pepper, and stir until well combined.  Add the pork chops, coating the chops in the olive oil mixture, and then cover the container and marinate the pork in the refrigerator for 1 hour.
  2. Warm the remaining 2 tablespoons of olive oil in a large cast iron skillet until hot, but not smoking.  Remove the pork chops from the marinade, scraping off any stuck-on marinade ingredients.  Season the pork chops with salt, and then arrange the chops in a single layer in the skillet.  Sear until golden brown, 5 to 6 minutes.  Turn the pork chops over and continue to cook until golden brown and cooked through, 5 to 6 minutes more.
  3. In a separate sauté pan, cook the bacon over medium heat until crispy.  Remove the bacon and set aside, reserving 1 tablespoon of the bacon drippings in the sauté pan.  Return the sauté pan to the heat and add in the remaining ¼ cup of leek, as well as the carrots.  Cook, stirring often, until the leek is tender, 3 to 5 minutes.  Then, add the remaining 4 cloves of garlic, followed by the chicken stock, Cannellini beans, tomatoes, and parsley.  Continue to cook until the carrots are tender, 5 to 8 minutes.  Season with salt and black pepper.  Serve with the pork chops.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

Follow his blog at:  http://thetrialstribulationsofawannabeauthor.blogspot.com/

 

Copyright © 2013 by Nathan Scott.  All rights reserved.

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