Rosemary Pork Chops with Garlic Herbed White Bean Mash
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: dinner, lunch
Keyword: Rosemary Pork Chops
Servings: 4servings
Ingredients
BEAN MASH INGREDIENTS
115.5 oz can of white beans (northern or cannellini), drained and rinsed
2tblsextra virgin olive oil
1tblsapple cider vinegar
2tspchopped fresh rosemary
2tspchopped fresh thyme
1-2clovesminced garlic
¼tspsalt
¼tspfresh cracked black pepper
⅛tspred pepper flakes for garnishoptional
PORK CHOP INGREDIENTS
1poundof boneless center cut pork chopsexcess fat removed
1tblsfinely chopped fresh rosemary
¾tspsalt
¾tspfresh cracked pepper
¼tspsmoked paprika
1tspextra virgin olive oil
Instructions
INSTRUCTIONS
In a small saucepan, prepare the beans by starting with 2 tbls olive oil over medium/high heat. Add the 2 tsp rosemary, 2 tsp thyme, and garlic and sauté for 2-3 minutes until fragrant, careful not to burn.
Next, add in the white beans, ¼ tsp salt, ¼ tsp pepper, and vinegar. Blend with an immersion blender (or food processountil smooth. Reduce heat to simmer to keep warm.
In a small bowl, combine the remaining1 tbls finely chopped rosemary, paprika, salt, and pepper. Season both sides of the pork chops with the seasoning mix and gently press into the chops.
Heat a separate 10” skillet over medium/high heat. Add 1 tsp extra virgin olive oil, and add the chops into the pan. Cook the first side for roughly 4-5 minutes, flip, and cook the other side for another 4-5 minutes or until cooked through.
If necessary, add a touch of water to the beans to loosen and make more silky, adding ½ tbls of water at a time.
While serving, garnish the bean mash with red pepper flakes. Serve with non-starchy, fibrous vegetable such as broccoli, green beans, asparagus, or spinach.