Pork Chops with White Beans and Tomatoes
- 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
Cooking Method: Sauté / Pan Fry
World Cuisine: Hispanic
Product: Olive Oil