Pork Chops with Sage and White Beans
- Yield 6 servings
- 6 boneless pork chops (about 6 ounces each)
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fine salt
- 1 tablespoon freshly ground black pepper
- 4 garlic cloves, sliced
- 6 fresh sage leaves
- 2 tablespoons lemon juice
- 2 cups canned white beans (Cannellini or Great Northern), drained and rinsed
- 1 tablespoon chopped flat-leaf parsley, plus sprigs for garnish
- Coat each pork chop with 1/4 tablespoon olive oil and 1/2 teaspoon each salt and pepper. Set aside. Place a large saute pan over medium-high heat. Add remaining olive oil, garlic and sage to the pan and cook 1 minute, until garlic starts to brown and sage crisps. Carefully remove sage and garlic from the oil and reserve.
- Add pork chops to the hot pan and cook undisturbed 4 minutes or until meat turns deep golden brown. Flip chops and cook about 2 minute more, until an instant-read thermometer reads 145F. Remove pork chops from pan and reduce heat to low.
- Return fried garlic and sage to pan and add lemon juice. Scrape bottom of pan with a wooden spoon to release any crispy bits and then add beans. Toss together and cook until beans are thoroughly warmed.
- Place one pork chop and a single scoop of beans on each plate. Garnish with parsley.
Recipe reprinted with permission from Keith Wallace’s Corked & Forked: Four Seasons of Eats and Drinks (Running Press, 2011).