Baked Pork Loin Chops With Parmesan White Beans

PORK(5)
Shaynee Doby: "amazing! i added spinach to the saute, used pork…" Read More
18Ingredients
35Minutes

Ingredients

US|METRIC
  • 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 white 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 red chile 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)
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    Directions

    1. 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.
    2. 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.
    3. 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.
    4. While the pork is in the oven, dress the arugula with the olive oil, lemon juice and salt and pepper to taste.
    5. Transfer 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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    Reviews(5)

    Shaynee Doby 2 months ago
    amazing! i added spinach to the saute, used pork loin chops and will probably add mushrooms next time, but sooooo good!
    Annie Vanderboom 7 months ago
    Easy preparation, outstanding flavors. Served with roasted baby carrots w/ thyme and arugula salad w/ lemon vinaigrette. Will make again.
    Bobby Perez 7 months ago
    Delicious. cooked it for my family and they all agreed this is not only a keeper but add it to the weekly menu. 👍🏾👍🏾
    Ludmila F. 8 months ago
    Really enjoyed this the beans were incredible. I would probably use a little less herbes de provence next time around.
    Phil Arch a year ago
    It turned out really well; needed some potato or rice to round it out. Everyone needed something more. Flavour was very good!!
    jimmy a year ago
    VERY GOOD! THE HERBS DE PRONCE MAKE THE DISH
    Inkblotdoc H. a year 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
    Brianne 2 years ago
    The pork was dry (cooked 12min) because I couldn’t take it’s temp and wanted to be conservative. But the beans – amazing!!! :-) Paired with a little salad under a balsamic dressing… Happy family
    Catherine Foley 2 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.
    Julie B. 2 years ago
    My favorite go to! The whole family loves it

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