Pork Chops with White Beans and Tomatoes

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 6
  • 1 tbsp Filippo Berio Olive Oil
  • 2 to 2 1/2 lb rib-end pork chops, bone in
  • 3/4 tsp salt, divided
  • 1 tbsp minced fresh rosemary, divided
  • 3 cans (14 1/2 oz each) Great Northern beans, rinsed and drained
  • 2 cans (14 1/2 oz each) diced tomatoes, with juice
  • 3 large cloves garlic, minced
  • 1/4 cup minced fresh parsley
      • Heat oil in large sauté pan set over high heat; season with 1/4 tsp salt and half of the rosemary. Cook pork chops for 3 minutes each side or until well browned; transfer to platter. Keep warm.
      • Add beans, tomatoes, garlic, remaining salt and rosemary to pan; bring to boil. Reduce heat; cover and simmer for 10 minutes. Using back of a large spoon, crush some of the beans and tomatoes.
      • Return pork chops to pan, spooning bean mixture over top; cover and simmer for 15 minutes or until pork is no longer pink in center. Stir in parsley.


      Recipe Provided by Chef Sharon Sanders




    Ingredient: Pork

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Hispanic

    Product: Olive Oil

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