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Meat 
Misc. Pork
Pork Chop

Granny's Pork Chop With White Beans

3 tablespoons olive oil, divided

1 medium onion, finely chopped (about 1 cup)

1 red bell pepper, ribs and seeds removed, chopped

1/4 teaspoon dried rosemary, crumbled

Coarse salt and ground black pepper

1 can (14 1/2-ounce) reduced-sodium chicken broth

2 tablespoons tomato paste

1 can (15 1/2-ounce) cannellini beans, drained and rinsed

4 well-trimmed bone-in pork rib chops (about 2 pounds; each 1 inch thick)

Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper and rosemary; season generously with salt and pepper. Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.

In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.

Generously season both sides of pork with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in two batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.