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Pork Chop with Beans and Peas

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!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 746kcal

Equipment

  • Small pot
  • Ovenproof skillet

Ingredients

  • 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

Instructions

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.

To Serve:

  • Divide the cooked vegetables between shallow bowls and place a pork chop on top. Sprinkle with finishing salt, if desired. Enjoy!

Nutrition

Calories: 746kcal | Carbohydrates: 79g | Protein: 52g | Fat: 28g | Sodium: 803mg | Fiber: 23g | Sugar: 17g | Vitamin C: 77mg
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