With so much energy going toward Thanksgiving, it's easy to overlook the meals leading up to the big day.
Tonight fix up a simple and delicious dinner that's a cinch to put together. Canned white beans simmered with onions and red peppers serves as a bed for succulent and juicy bone-in pork chops.
It's a hearty, comforting, uncomplicated, and adaptable recipe, so learn how to prepare it and
- 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)
- 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.
- Main Dishes, Pork