Cast Iron Pork Chops with Beans
Get out your skillet for these juicy and tender Cast Iron Pork Chops with Beans for a Parmesan-coated, hearty meal you will love.
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
- 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.
- Remove pork to a plate and set aside.
- In the same pan, add the onion. Cook for about 2 to 3 minutes or until translucent and browned on the edges.
- Stir in garlic and cook until lightly browned and fragrant, about 1 minute.
- Stir in the beans with the reserved liquid, lemon zest and juice, Herbes de Provence, red pepper flakes, salt and pepper.
- Bring to a simmer and cook to slightly reduce the liquid, about 1 minute.
- Remove from the heat. Stir in 1/4 cup of the Parmesan cheese.
- Nestle the pork into the beans with the browned-side facing up, leaving the tops exposed.
- Sprinkle the remaining 1/3 cup Parmesan over the chops and beans.
- Put the skillet with the pork and beans in the cold oven on the middle rack and then turn the broiler to high.
- 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.
- If the beans brown before the chops are done, move the skillet to a lower rack of the oven and continue cooking.
- Remove from the oven and let stand for 3 minutes before serving.
- While the pork is in the oven, dress the arugula with the olive oil, lemon juice, and salt and pepper to taste.
- Transfer each chop to a plate, topping each with a portion of beans. Divide dressed arugula among the plates.