I used lupini beans in this easy, elegant dinner of pork chop with beans and peas but any bean will do or you can simply serve a pork chop with peas!
I am always on the hunt for new ingredients. When I saw a jar of lupini beans at the grocery store, I knew I needed to try them. If you start with a dry bean, you have to rinse them methodically or else they will be quite bitter. If you start with a jar of lupini beans, like I did, you really should pull the skin off.
I’ve heard mixed reviews on whether to remove the skin or not. Some people have said that you can’t digest the skin, so you will get a bit of a stomachache. Others have said that they eat the skins with no problem. We ate ours with the skin. This is because I did zero research on them before preparing them. The good news is that neither of us got a tummy ache from it.
Now, if you don’t want to fuss with lupini beans at all, you can use a jar of nearly any kind of bean for this pork chop with beans recipe, whether it’s cannellini or navy beans or chickpeas.
For the pork chop in this pork chop with beans and peas recipe, you can use any variety you like; I prefer thick bone-in pork chops, but thinner cut or boneless pork chops will be equally fine, but be sure to adjust the cook time to accommodate any variability.
Pork Chop with Beans and Peas
- Small pot
- Ovenproof skillet
- 2 pork chops thick, bone-in
- 1 tablespoon neutral cooking oil for frying
- 1 pint pearl onions
- 1 fennel bulb cored and thinly sliced into wedges
- 3 tablespoons butter
- 8 ounces fresh or frozen peas
- 14 ounces drained and rinsed beans lupini, cannellini, or chickpeas
- ½ cup chicken stock
- 1 teaspoon dry thyme
- Salt, pepper, and crushed red pepper to taste
Prepare the Pearl Onions:
- To peel the pearl onions, bring a small pot of water to a boil and add the pearl onions. Boil for 4-5 minutes and pour into a colander. Let cool for 3-4 minutes before carefully trimming off the bottom of the onion and removing the paper peel. Set the peeled onions aside.
Sear the Pork Chops:
- Preheat oven to 400ºF. Pat the pork chops dry and season all over with salt and pepper.
- Heat the oil in an ovenproof skillet over high heat until very hot. Add the pork chop and cook without moving for 5 minutes until very well seared on one side Flip and arrange the sliced fennel bulb and peeled pearl onions around the pork in the skillet.
- Transfer to the oven and bake for 10-12 minutes or until the pork reaches 135ºF.
- Remove the skillet from the oven and return to the stove top. Transfer the pork to a plate and cover with foil and rest for 5-10 minutes as you finish the rest of the recipe.
Cook the Beans and Peas:
- Return the skillet to medium heat and melt the butter into the onions and fennel.
- Once the butter is melted and frothy, add the beans and peas and season all over with salt, pepper, and crushed red pepper. Add the thyme. Cook for 1-2 minutes.
- Pour in the chicken stock and scrape up anything stuck to the bottom of the skillet. Bring to a boil and then reduce heat and simmer for 5 minutes until the sauce is reduced and thickened slightly. Taste and season again to your preferences.
- Divide the cooked vegetables between shallow bowls and place a pork chop on top. Sprinkle with finishing salt, if desired. Enjoy!