This one-pot meal of pork chops seared to golden perfection and nestled in aromatic cannellini beans is inspired by French cassoulet. A classic dish made with white beans and various meats, cassoulet can take days to prepare (literally) due to its various components. This dish borrows the beans and the coziness and makes it doable on a weeknight. You'll also love shaving some time off prep by crushing seasoned croutons to sprinkle on top before serving, a clever hack that spares you from toasting breadcrumbs for the topping.
Ingreadient
- 1 cup seasoned croutons (from a 5-oz. pkg.)
- 2 tablespoons extra-virgin olive oil
- 4 boneless, center-cut pork chops (each 6 to 7 oz.and 1 in. thick)
- 1 ¼ teaspoons kosher salt, divided
- 1 cup finely chopped yellow onion (from 1 onion)
- 2 medium carrots, halved lengthwise and thinly sliced crosswise (about 1 cup)
- 1 tablespoon thinly sliced fresh sage
- 1 tablespoon minced garlic (from 3 cloves)
- 2 15.5-oz. cans cannellini beans, drained and rinsed
- 1 cup lower-sodium chicken stock
Direction
- Preheat oven to 375°F. Place croutons in a zip-top bag and crush with a rolling pin until coarse crumbs form.
- Heat oil in a 12-inch oven-safe skillet over medium-high. Pat pork chops dry and season with ½ teaspoon salt. Add pork to skillet; cook, undisturbed, flipping once, until lightly browned on both sides, about 3 minutes per side. Transfer to a plate.
- Add onion and carrots to skillet. Cook over medium, stirring often, until onion softens and starts to brown, about 6 minutes. Add sage and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in beans, stock, and remaining 3/4 teaspoon salt
- Nestle pork chops in bean mixture. Bake until a thermometer inserted in thickest portion of pork chops registers 145°F, 8 to 12 minutes. Sprinkle crouton crumbs around pork chops.
