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Pan Seared Pork Chops with Spinach and White Beans

Posted on | November 11, 2008 | No Comments

I made this about a year ago after seeing something similar on the food network. As I only remembered the core ingredients, that is all I chose to purchase: pork chops (boneless), cannelini beans and spinach. It’s a simple, yet remarkably delicious, complementary and nutritious concoction.

I start by using the canned white beans, half a large can or the entire small can. I cook them for a few minutes until they are hot, and then add diced garlic and – because I had a few moreovers – tossed in some diced chives. As that came together and the garlic cooked, I removed it from the heat.

Place the porkchops in a plastic ziplock bag and pound to between a quarter and half inch. I added salt, pepper, red pepper and seasoned flour and shook the bag to coat the chops. Heat oil in a frying pan. Don’t use non-stick because you really want the coloring on pork chops, and I find this more difficult with non-stick pans. Fry, without disturbing, for about 2.5 – 3 minutes per side at the most. Remove from the pan and set between two pieces foil, and drape a dishtowel over the foil. This will keep them warm, and, if they are a little underdone, will bring them up to temp while you deal with the beans.

Add the spinach to the bean mixture, about an eighth of a cup of water, and a little salt and pepper. Cook on low, letting the beans come back up to temperature, and gradually mixing in the spinach to wilt. At this point, the beans will give off a nice starch that makes the entire mixture creamy and delicious.

Return your attention to the pork chop pan. I added a pat of butter, enough vermouth to cover the bottom of the pan, a small pinch of thyme, and a small pinch of mustard powder. As soon as this starts to bubble, open the foil and pour off any of the collected juices back into the pan.

Plate the pork chops in the middle of the plate and heap the spinach and white bean mixture on the chop. Rim the plate with the sauce and enjoy.

The entire process takes about twenty minutes.

More later.

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