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17Ingredients
35Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Season the pork with salt and pepper. Using a large flameproof skillet (such as cast iron), heat the pan for 5 minutes over low heat. Add oil and pan-sear pork chop on one side until browned, 3-minutes. Remove pork and set aside.
- In the same pan, add the onion. Increase the heat to medium-high and cook, stirring occasionally, until translucent and browned around the edges, 2 to 3 minutes. Stir in garlic and cook until lightly browned and fragrant, about 1 minute. Stir in the beans with the reserved liquid, lemon zest and juice, Herbes de Provence, chili flakes, salt and pepper. Bring to a simmer and cook to slightly reduce the liquid, about 1 minute. Remove from the heat. Stir in 1/4 cup of the Parmesan cheese. Nestle the pork into the beans with the browned-side facing up, leaving the tops exposed. Sprinkle the remaining 1/3 cup Parmesan over the chops and beans.
- Position a rack in the center of the oven. Do not preheat the broiler. Put the skillet with the pork and beans in the cold oven and then turn the broiler to high. Cook until the chops look opaque, an instant-read thermometer inserted horizontally into the center of a chop reads between 145 degrees F. and 160 degrees F., and the cheese is melted and lightly browned, 10 to 13 minutes. If the beans brown before the chops are done, move the skillet to a lower rack of the oven and continue cooking. Remove from the oven and let stand for 3 minutes before serving.
- While the pork is in the oven, dress the arugula with the olive oil, lemon juice and salt and pepper to taste.
- Transfer each chop to a plate, topping each with a portion of beans, cheese side up. Divide dressed arugula among the plates.
NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol115mg38% |
Sodium2530mg105% |
Potassium1920mg55% |
Protein67g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber4g16% |
Sugars1g |
Vitamin A10% |
Vitamin C140% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(13)

Ethan G. 2 months ago
Makes a LOT. Had a fair amount of leftover beans when I was done with the chops. Could definitely use less salt, but everything cooks well. The arugula side salad pairs perfectly, especially when mixed with the beans. Be absolutely sure to use freshly grated parmesan (or another hard cheese of your choosing) or it will not incorporate correctly.

Jaci Savage-Shiflett 2 years ago
Put some balsamic vinegarette with the side salad. Pork chops were super good and hard to mess up

Jan 2 years ago
So rich and good.I will definitely put this in my dinner meals rotation. And would feel good serving to guests, also.

Kim 3 years ago
Really good! Will definitely make it again. Served it with turnip greens.
Ingredients Correction: Only need 1 Tbsp of herbes de provence;
Need 1/4 + 1/3 cups of grated Parmesan cheese

Samantha 4 years ago
super simple, fast and delicious. I served with wilted kale because its what I had and came out perfect.

Maria M. 4 years ago
i've made this twice. It's a hearty meal and very easy to make. i've shared the recipe with a coyple of friends too.

Shaynee Doby 4 years ago
amazing! i added spinach to the saute, used pork loin chops and will probably add mushrooms next time, but sooooo good!

Bobby Perez 4 years ago
Delicious. cooked it for my family and they all agreed this is not only a keeper but add it to the weekly menu. 👍🏾👍🏾

Dillard 5 years ago
Great
This is a restaurant quality recipe. Absolutely delicious I used 500 degrees broil temperature for 10.5 minutes chops done to perfection and beans were just browned. Perfect cheese crust Enjoy

Catherine Foley 5 years ago
This is an excellent recipe! My husband (pork lover) loved it! I served it with a side of roasted asparagus and small red potatoes.