This comforting meal brings together tender pork chops, creamy white beans, and a crunchy walnut crumble. The rosemary oil infuses the white beans with a rich herbal note, while the walnuts provide a nutty contrast that makes each bite satisfying. Whether you’re crafting a cozy meal or preparing an IDDSI-compliant version, this recipe is both versatile and full of flavor. With its layered textures and adaptable ingredients, this dish is ideal for those seeking a safe, enjoyable, and flavorful dining experience.
Ingredients
Equipment
Method
- In a small saucepan, warm the olive oil with the rosemary sprigs over low heat for 5-10 minutes. Allow the rosemary to infuse into the oil, then remove and set aside.
- Season the pork chops with salt, pepper, and a hint of rosemary if desired.
- In a skillet, heat olive oil over medium heat and cook the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C). Remove from heat and let rest before slicing into appropriate sizes for texture modification.
- In the same skillet, add a touch of rosemary oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
- Add the white beans and broth, cooking until warmed. Mash lightly with a fork for a creamier texture. Season with salt and pepper to taste.
- In a small bowl, combine finely chopped walnuts with a drizzle of rosemary oil and a pinch of salt. Toast in a dry skillet for a minute or two for a richer flavor, if desired.
How do I…
Modify the texture?
Puree: Puree the pork with a bit of broth until smooth, creating a thick, pudding-like consistency that can hold its shape. Puree the cooked white beans with rosemary oil until smooth and thick. Add more broth if needed to achieve a cohesive, spoonable texture. Blend walnuts to a fine powder, then mix with the pureed beans or leave out if a fully smooth texture is required.
Minced and Moist: Finely mince the pork and mix into a thickened broth (add cornstarch slurry to boiling broth, will thicken as it cools). Mash the beans thoroughly with broth until soft and moist, with no whole beans remaining. Finely chop the walnuts to pieces no larger than 4mm and mix with a small amount of rosemary oil to ensure moisture.
Soft and Bite sized: Cut pork chops into tender, bite-sized pieces (15mm), ensuring they are moist. Add a bit of broth or rosemary oil as needed. Serve the beans whole or lightly mashed, depending on preference. Use finely chopped walnuts as a topping for added flavor.
Adjust the macros?
Protein: Greek yogurt can be added to the finished cooked beans.
Fat: Add cheese to the beans to increase fat intake.
Carbs: You could turn the pork chops into a breaded cutlet after butterflying/flattening. Dredge in flour, egg and seasoned breadcrumbs. To reduce carbs, replace beans with zucchini, broccoli or cauliflower.
Make it fit my eating style?
Gluten-Free: Naturally gluten free, you can enjoy this recipe as it is.
Dairy-Free/Vegan: Vegetable broth and tofu or another plant based main like Portobello mushroom.
Make it fit my spoons?
Canned meat like spam or smoked sausages can be a faster, more hands off way to get tender meat.
Refried beans can offer quicker results for creating the bean base of this dish.
Why This Meal Works
This comforting dish combines savory pork, creamy beans, and crunchy walnuts for a balanced meal. The rosemary oil provides a depth of flavor that enhances both the white beans and pork chops. For variety, try thyme or sage oil. Each component can be easily adapted to meet specific texture needs. The variety in textures and flavors makes this a satisfying meal that is as inclusive as it is flavorful, letting everyone at the table enjoy a hearty and thoughtfully prepared dinner.
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