| |
| INGREDIENTS |
| 3 tbsp. |
olive oil, divided |
| 1 lb. |
cherry or grape tomatoes (3 cups) |
| 1 |
clove garlic, smashed |
| 4 |
smoked pork chops (1 lb. total) |
| 2 cans |
(15 ounces) cannelloni or other white beans, drained and rinsed |
| 2 tbsp. |
capers |
| ¾ tsp. |
thyme leaves |
|
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|
| RECIPE |
-
Heat 3 tablespoons oil in a 10-inch heavy skillet over medium-high heat until it shimmers. Cook tomatoes and garlic, lightly pressing tomatoes occasionally, until tomatoes begin to burst, about 5 minutes.
-
While tomatoes cook, heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, brown pork chops on both sides, about 4 minutes total.
-
Stir beans into tomatoes along with capers, thyme, salt, and pepper to taste and cook covered, 2 minutes.
-
Add chops and cook covered, until heated through, about 2 minutes.
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| SERVING SUGGESTION |
SERVING SIZE:
1 chop
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
420 |
|
| Total Fat |
15 g |
|
| Sodium |
630 mg |
|
| Total Carbohydrates |
34 g |
|
| Fiber |
10 g |
|
| Protein |
35 g |
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