Cast Iron Pork Chops with Beans

🧂 Ingredients

• 4 bone-in pork loin chops,

  about 6 ounces each
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup onion,

  chopped
• 1 tablespoon garlic

  minced
• 2 15- oz cans white navy beans

  (cannellini) or Great Northern beans (with the liquid)
• 1 lemon, zested and juiced

  (2 tablespoons fresh lemon juice)
• 2 teaspoons kosher salt
• 1 tablespoon Herbes de Provence or 1 teaspoon each dried thyme,

  rosemary, and basil or savory
• 1 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup plus 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

Instructions

• 1 Season the pork with salt and pepper. Add oil to a large skillet and pan-sear
  pork chop on one side until browned, about 3-minutes.
• 2 Remove pork to a plate and set aside.
• 3 In the same pan, add the onion. Cook for about 2 to 3 minutes or until
  translucent and browned on the edges.
• 4 Stir in garlic and cook until lightly browned and fragrant, about 1 minute.
• 5 Stir in the beans with the reserved liquid, lemon zest and juice, Herbes de
  Provence, red pepper flakes, salt and pepper.
• 6 Bring to a simmer and cook to slightly reduce the liquid, about 1 minute.
• 7 Remove from the heat. Stir in 1/4 cup of the Parmesan cheese.
• 8 Nestle the pork into the beans with the browned-side facing up, leaving the tops
  exposed.
• 9 Sprinkle the remaining 1/3 cup Parmesan over the chops and beans.
• 10 Put the skillet with the pork and beans in the cold oven on the middle rack and
  then turn the broiler to high.
• 11 Cook until an instant-read thermometer inserted horizontally into the center of
  a chop reads 145 degrees F and the cheese is melted and lightly browned, 5 to 10
  minutes.
• 12 If the beans brown before the chops are done, move the skillet to a lower rack
  of the oven and continue cooking.
• 13 Remove from the oven and let stand for 3 minutes before serving.
• 14 While the pork is in the oven, dress the arugula with the olive oil, lemon
  juice, and salt and pepper to taste.
• 15 Transfer each chop to a plate, topping each with a portion of beans. Divide
  dressed arugula among the plates.

Nutrition Info