Pork Chops with White Beans, Fennel & Onions
Simple, one-pot recipe with pan-seared pork chops, cannellini beans, fennel, and onions. The fennel adds a light licorice flavor that works perfectly with the beans and onions.
Ingredients
- 4 (8-ounce) Thick Cut Bone-In Pork Chops
- ¼ teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 2 tablespoons Grapeseed Oil
- 1 Fennel Bulb white parts thinly sliced, save fronds for garnish
- 2 cloves Garlic thinly sliced
- 1 (15½-ounce) can No Salt Added Cannellini Beans drained
- ½ cup Dry White Wine or Cooking Wine
- 1 teaspoon Light Brown Sugar
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Season each side of pork chop with salt and pepper. Add chops to skillet and cook 3-4 minutes on each side. Remove to a plate, loosely cover, and set aside.
- Reduce heat to medium. Add onion and fennel to skillet and cook for 7-8 minutes or until translucent and tender. Add the garlic and beans and cook for 1 minute. Season with additional ground pepper. Stir in the wine and brown sugar. Return the chops and any juices from the plate back into the skillet. Reduce heat to low, cover, and cook for 5 minutes, or until chops are heated through.
- Place chops on four plates. Top each pork chop evenly with onion, fennel, and bean mixture.
Nutrition Facts
Pork Chops with White Beans, Fennel & Onions
Amount per Serving
Calories
446
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Cholesterol
78
mg
26
%
Sodium
199
mg
9
%
Carbohydrates
20
g
8
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
34
g
68
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 4 servings, Legumes = 1 serving
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