Baked Pork Loin Chops With Parmesan White Beans

Pork
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Baked Pork Loin Chops With Parmesan White Beans
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Ingredients

4 pork loin chops (Bone-In, Or Boneless New York Pork Chops, About 6 Ounces Each)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion (Chopped)
2 cloves garlic (Minced)
30 ounces navy beans (Cannellini Or Great Northern Beans, Reserving Liquid From One Can)
1 lemon (Zested And Juiced, 2 Tablespoons Fresh Lemon Juice)
2 teaspoons kosher salt
1 tablespoon herbes de provence
1 tablespoon herbes de provence
1 teaspoon dried thyme
1 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup parmesan cheese (Freshly Grated, Divided)
2 cups baby arugula
extra-virgin olive oil (For Drizzling)
1 lemon (Cut Into Quarters, For Serving)

Directions

1Season 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.
2In 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.
3Position 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.
4While the pork is in the oven, dress the arugula with the olive oil, lemon juice and salt and pepper to taste.
5Transfer each chop to a plate, topping each with a portion of beans, cheese side up. Divide dressed arugula among the plates.
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NutritionView more

590Calories
Sodium71%DV1710mg
Fat26%DV17g
Protein116%DV59g
Carbs16%DV49g
Fiber44%DV11g

PER SERVING *

Calories590Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat5g25%
Trans Fat
Cholesterol125mg42%
Sodium1710mg71%
Potassium
Protein59g116%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber11g44%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.