Tuscan Pork Chops with White Beans are one of the most flavorful dishes you’ll ever cook in your cast iron! Table-ready in about 40 minutes.
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Tuscan Pork Chops are easily going to become a Cast Iron Favorite!
Adding an Italian flare to your dinner table is easy to do with this tasty recipe. The pork chops are juicy, perfectly complemented by white beans and crispy sage. Sage is one of those seasonings I sparingly use because it can easily overpower any dish.
Sage is a fragrant, woodsy herb that is a wonderful when paired with pork. Once crispy and fried, you can use it to garnish the dish and crumble it up to enjoy in the beans.
One of my favorite aspects of this meal is that everything is prepared in one skillet. That’s a big plus for a busy mom or dad who doesn’t want to spend their entire evening washing up dishes!
More Cast Iron Dishes to Try:
Maple-Chipotle Chicken with Sweet Potatoes
Special equipment:
10.25” or 12″ Cast Iron Skillet
Instant Read Thermometer
Ingredients:
¼ cup 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 teaspoon garlic powder, divided
Sea salt and black pepper, to taste
1/3 cup chicken broth
1 29-oz. can cannellini beans, drained and rinsed
1 teaspoon dried Italian seasoning
Instructions:
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!
Tuscan Pork Chops with White Beans
Bring Italian flavors to the dinner table with delicious Cast Iron Tuscan Pork Chops with White Beans and Crispy Sage!
Ingredients
- ¼ cup 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 teaspoon garlic powder, divided
- Sea salt and black pepper, to taste
- 1/3 cup chicken broth, preferably organic
- 1 29-oz. can cannellini beans, drained and rinsed
- 1 teaspoon dried Italian seasoning
Instructions
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!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 490Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 793mgCarbohydrates: 52gFiber: 13gSugar: 1gProtein: 30g
This data was provided and calculated by Nutritionix on 11/15/2020
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