Pork Chops With Chard and White Beans

We present to you a perfect, textbook weeknight meal: fast, satisfying, and just one dirty dish. Boneless pork chops are lean and cook up fast in a skillet but you could substitute boneless skinless chicken breasts or salmon filets in their place. While they rest, sauté some onion (or shallot or scallion), add some cannellini beans (or chickpeas or black-eyed peas), and toss in some Swiss chard (or spinach, kale, mustard greens or adult arugula) until wilted. See what we’re getting at here? Another great blueprint recipe meant for riffing. Put your own spin on it.

pork-chops-chard-white-beans
Photo by Marcus Nilsson
Pork Chops With Chard and White Beans 3.2 150 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 367 calories
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 97 mg
    • Sodium 623 mg
    • Protein 39 g
    • Carbohydrate 13 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 90 mg
We present to you a perfect, textbook weeknight meal: fast, satisfying, and just one dirty dish. Boneless pork chops are lean and cook up fast in a skillet but you could substitute boneless skinless chicken breasts or salmon filets in their place. While they rest, sauté some onion (or shallot or scallion), add some cannellini beans (or chickpeas or black-eyed peas), and toss in some Swiss chard (or spinach, kale, mustard greens or adult arugula) until wilted. See what we’re getting at here? Another great blueprint recipe meant for riffing. Put your own spin on it.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 4 boneless pork chops (¾ inch thick; about 1½ pounds total)
  3. Check 1 teaspoon paprika
  4. Check kosher salt and black pepper
  5. Check 1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)
  6. Check 1 medium onion, chopped
  7. Check 1 15.5-ounce can cannellini beans, rinsed
  8. Check 2 tablespoons red wine vinegar

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil. Reserve the skillet.
  2. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes.
  3. Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.