Tuscan Pork Chops with White Beans and Crispy Sage

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Wanna snazz up your routine pork dish? This recipe for Tuscan Pork Chops with White Beans and Crispy Sage is a game-changer for a quick and satisfying dinner. This is a gourmet-looking dish that requires no culinary acrobatics. Those crispy sage leaves? They add a touch of elegance without demanding a culinary degree. You’ll impress your dinner companions (or your IG fans) without breaking a sweat.

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Busy schedules often mean compromising on flavor, but not with this dish. It’s the hero you need on those hectic weeknights when you crave something tasty but can’t fathom a complicated recipe. Here’s the best part – minimal cleanup. No one wants a pile of dishes after a long day. With this recipe, it’s a one-pan affair. Less time scrubbing, more time enjoying your meal. Win-win! Get your best cast iron skillet out and let’s get cooking.

Ingredients You’ll Need:

• 2 bone-in pork chops (1¼ lbs., go for the 1-inch thick ones)
• ¼ cup extra virgin olive oil (divided)
• 12-15 sage leaves (rinse and pat them dry)
• 1 teaspoon garlic powder
• Salt and pepper (whatever feels right)
• 1/3 cup chicken broth
• 1 can (29 oz.) cannellini beans (just drain and rinse)
• 1 teaspoon dried Italian seasoning (easy-peasy)

Let’s Get Cooking:

1. Preheat and Prep: Crank that oven to 400°F. While it’s warming up, take out your cast-iron skillet.
2. Sage: Heat up 3 tablespoons of olive oil in the skillet. Toss in your sage leaves, sprinkle some salt, and let them sizzle until they’re golden brown. Scoop those crispy guys onto a paper towel-lined plate.
3. Pork Chops: Add the rest of the olive oil to the skillet. Lay in your pork chops, sprinkle them with garlic powder, salt, and pepper. Flip them after 3-4 minutes on each side, or until they’re nicely browned. Move the chops to a plate – they’re taking a brief timeout.
4. Broth and Beans Magic: Pour in the chicken broth, give the skillet a good scrape, and then mix in the cannellini beans and Italian seasoning. Stir it all together.
5. Oven Roast: Pop those pork chops (and any juice hanging out on the plate) back into the skillet. Stick it in the preheated oven for 10-15 minutes, or until a thermometer says 140°F.
6. Rest and Serve: Once they’re out, let the chops chill for 5 minutes. Plate them up with the beans, and sprinkle those crispy sage leaves on top.

Why You’ll Love It:

• It’s quick – we’re talking under 30 minutes.
• Minimal ingredients – nothing fancy, just good stuff.
• The combo of juicy pork, hearty beans, and crispy sage is a taste sensation.
• Cleanup is a breeze with just one skillet in play.

Got some extra veggies lying around? Toss them in! This recipe is a great canvas for personalization. Throw in some cherry tomatoes, spinach, or whatever your fridge is begging you to use up. The more, the merrier!

Pork chops aren’t just delicious; they’re also a fantastic source of protein. Paired with the hearty cannellini beans, you’ve got a meal that’ll keep you full and fueled for whatever the evening throws your way.

Quick and Healthy With a Touch of Tuscany in Every Bite

This recipe keeps it real with organic chicken broth and the wholesome goodness of cannellini beans. It’s a conscious choice for those who want a delicious meal that doesn’t compromise on quality ingredients.

Tuscany, known for its simple yet flavorful cuisine, is now right in your kitchen. The dried Italian seasoning and crispy sage give you a taste of the Italian countryside without the need for a plane ticket.

So, there you have it – a recipe that not only meets the criteria of a busy schedule but exceeds expectations in taste, simplicity, and adaptability. The Tuscan Pork Chops with White Beans and Crispy Sage isn’t just a meal; it’s a weeknight game-changer. Make it once, and it might just become your go-to dinner option when time is of the essence.

Tuscan Pork Chops with White Beans and Crispy Sage

Recipe by Easy Clean RecipesCourse: MainCuisine: ItalianDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• ¼ c. extra virgin olive oil, divided

• 12-15 medium sage leaves, rinsed and dried completely

• 2 1-inch thick bone-in pork chops (1¼ lbs.)

• 1 t. garlic powder, divided

• Sea salt and black pepper, to taste

• 1/3 c. organic chicken broth

• 1 29-oz. can cannellini beans, drained and rinsed

• 1 t. dried Italian seasoning

Directions

• Place top oven rack in center position and pre-heat oven to 400°F.
• Add three tablespoons olive oil to a cast iron skillet set over medium-low heat. Add the dried sage leaves to the skillet in a single layer. Season with some salt and sauté, turning once, until the leaves are golden brown, approximately 2-3 minutes.
• Remove from heat and carefully transfer the sage leaves from the skillet with a slotted spatula and transfer to a plate lined with paper towels. Set aside.
• Add the remaining olive oil to the skillet and adjust the heat to medium. Add the pork chops to the skillet and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and cook for 3-4 minutes per side, or until the chops are nicely browned. Transfer the chops to a plate and set aside.
• Add the chicken broth to the skillet and gently scrape up any brown bits with a plastic spatula. Remove from heat and add the beans and Italian seasoning. Stir to combine.
• Return the pork chops and the juices that collected on the plate to the skillet before placing in the pre-heated oven. Roast for 10-15 minutes, or until an instant read thermometer reads 140°F. Remove from oven and allow the pork to rest for 5 minutes.
• Serve the pork chops and white beans immediately topped with the crispy sage leaves. Enjoy!

For dessert, whip up this decadent Keto Choco Flan

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