Name: Pork Chops and White Beans with Rosemary Gremolata
Total time: 40 min
Ingredients: 4 (8- to 10-ounce) bone-in pork rib chops , ¾ to 1 inch thick, trimmed; 1¼ teaspoons table salt , divided; 1 teaspoon pepper; ¼ cup extra-virgin olive oil , divided, plus extra for drizzling; 2 sprigs fresh rosemary; 3 garlic cloves , smashed and peeled; 2 (2-inch) strips lemon zest plus 1 tablespoon juice; 1 onion , chopped; ¼ teaspoon red pepper flakes; 2 (15-ounce) cans cannellini beans , rinsed; ½ cup water; 2 tablespoons minced fresh parsley

Why This Recipe Works

A hearty braise of pork chops and cannellini beans gets big flavor from olive oil infused with rosemary, lemon, and garlic. After browning the chops on one side only and setting them aside, we sizzled sprigs of rosemary, swaths of lemon zest, and garlic cloves in olive oil, fished them out when they were crispy, and added chopped onion and red pepper flakes to the skillet. With so many aromatics in the mix, a little water was all that was needed to create a complex braising liquid. The chops (browned side up to preserve their flavorful crust), along with canned cannellini beans, simmered for just a few minutes until the pork was cooked through. For a flavorful garnish to the creamy beans and meaty chops, we chopped up the crispy aromatics and mixed them with fresh parsley.

Before You Begin

To prevent the pork chops from curling while they cook, cut two slits about 2 inches apart through the fat and connective tissue around the outside of each chop.

Instructions

Sprinkle 4 trimmed pork rib chops all over with 1 teaspoon table salt and 1 teaspoon pepper. Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until well browned on 1 side, about 5 minutes. Transfer to plate, browned side up.

Combine remaining 3 tablespoons oil, 2 sprigs rosemary, 3 peeled and smashed garlic cloves, and 2 (2-inch) strips lemon zest in now-empty skillet and cook over medium heat until garlic is lightly browned at edges, about 2 minutes. Transfer solids to cutting board. Add 1 chopped onion, ¼ teaspoon red pepper flakes, and remaining ¼ teaspoon salt to fat remaining in skillet and cook until softened, about 5 minutes. Stir in 2 rinsed cans cannellini beans and ½ cup water and arrange chops browned side up in skillet. Reduce heat to medium-low; cover; and simmer until chops register 140 degrees, 4 to 8 minutes.

Strip rosemary leaves from stems; mince rosemary, lemon zest, and garlic, and combine with 2 tablespoons minced parsley in bowl. Transfer chops to plate. Add 1 tablespoon lemon juice to beans and stir until creamy. Serve chops and beans with gremolata and extra oil.