Pork Chops with White Beans and Greens

Healthy meals don’t have to be boring or rely on expensive ingredients for flavor. In this recipe, pork chops combine with cannellini beans and fresh greens to create a budget-friendly and nutrient packed dinner. A satisfying and hearty dish without the usual baggage of comfort foods. Enjoy!

Tips for Making Pork Chops with White Beans and Greens

This recipe features 2 large bone-in pork chops weighing in at 12 oz. each. They can be served as is for two hearty portions or divided to serve four. Alternatively, use four smaller pork chops. Cutlets can be used and will cook a little quicker.

Use whichever greens you wish. Escarole can easily be substituted with chopped kale, Swiss chard, or spinach. Remove stems from Swiss chard before cooking. Collard greens would also be delicious, but need to be pre-cooked.

As always, cook meat to temperature, not by time. Final cooking time will depend on a number of factors, including the size and thickness of the cut of meat and the starting internal temperature. The safe cooking temperature of pork is 145°F degrees. To avoid overcooking, remove from heat once temperature passes 140°F. The temperature will continue to rise several degrees while the meat rests.

Ingredients for Pork Chops with Beans and Greens

• 1 Tablespoon extra virgin olive oil, divided
• ½ medium white or yellow onion, diced
• 2-3 cloves garlic, peeled and chopped
• 2 12-oz. bone-in pork chops, or four smaller chops
• ½ cup chicken stock or broth (link to chicken stock recipe)
• 1 15-oz. can cannellini beans, rinsed and drained
• ½ teaspoon dried thyme
• 3 cups escarole, roughly chopped

How to Make Pork Chops with Beans and Greens

1. Add olive oil to a large, high-sided skillet over medium-high heat. Season pork chops with sea salt and black pepper, to taste, and add to the skillet. Brown the chops on each side until they release easily from the skillet, approximately 4-5 minutes per side. Remove chops to plate and cover with foil.
2. Reduce heat to medium and add onion and garlic. Season with salt and black pepper, to taste, and cook, stirring frequently, until the onion and garlic softens and develops some color, approximately 3-4 minutes.
3. Add chicken broth, cannellini beans, and thyme to skillet. Season with salt and black pepper, to taste. Return pork chops to skillet with any accumulated juices. Reduce heat to medium-low, cover and cook for 8-10 minutes, or until internal temperature is just over 140°F with an instant read thermometer. Remove from chops to plate and tent with foil.
4. While the chops rest, add the chopped escarole to the skillet and stir to combine. Sauté until just wilted, stirring frequently, approximately 2-3 minutes. Remove from heat and serve immediately with the pork chops. Enjoy!