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Rosemary White Beans with Pork Chops and Walnut Crumble

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: American, Italian, Mediterranean
Calories: 450
Ingredients Equipment Method

Ingredients
  

Rosemary Oil
  • 1/4 cup olive oil
  • 2-3 sprigs fresh rosemary
White Beans
  • 1 can white beans cannellini or Great Northern, drained and rinsed
  • 1 clove garlic minced
  • 1/4 cup vegetable or chicken broth or water to adjust texture as needed
  • Salt and pepper to taste
Pork Chops
  • 2 bone-in or boneless pork chops
  • Salt and pepper
  • 1 tablespoon olive oil
Walnut Crumble
  • 1/4 cup walnuts finely chopped or ground
  • 1/2 teaspoon rosemary oil
  • Salt to taste

Equipment

  • Small saucepan (for infused oil)
  • Skillet
  • Knife and cutting board
  • Measuring spoons and cups
  • Fork or masher (for beans)
  • Small bowl (for crumble)

Method
 

  1. 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.
  2. Season the pork chops with salt, pepper, and a hint of rosemary if desired.
  3. 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.
  4. In the same skillet, add a touch of rosemary oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
  5. 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.
  6. 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.