Rosemary White Beans with Pork Chops and Walnut Crumble

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.

Same Recipe, Your Texture

Pureed (IDDSI Level 4)

IDDSI Level 4 Pureed Rosemary White Beans with Pork Chops Recipe

A smooth, savory puree of white beans and tender pork infused with rosemary and garlic. This Level 4 version blends into a creamy, spoon-holdable texture that stays cohesive without dripping, capturing the comfort of the original dish in a safe, fully pureed form.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 2

Course: Main Course

Cuisine: American, Italian, Mediterranean

Calories: 450

Ingredients Equipment Method Notes

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 pork chops
• Salt pepper, and a pinch of rosemary for seasoning
• 1 tablespoon olive oil

Walnut Butter

• 1/4 cup walnuts finely chopped or ground
• 1/2 teaspoon rosemary oil
• Salt to taste

Equipment

• Small saucepan (for infused oil)
• Dutch oven or skillet with a lid or pressure cooker
• Knife and cutting board
• 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. In Dutch oven/skillet, heat olive oil over medium-high heat. Brown the pork chops on both sides, about 2–3 minutes per side. Remove and set aside.
3. In the same pan, add a splash of broth and scrape up any browned bits. Stir in minced garlic, drained white beans, 1 cup of chicken or vegetable broth, and (optionally) a squeeze of lemon or splash of white wine for brightness. Season with salt and pepper to taste.
4. Nestle the browned chops back into the liquid so they’re partially submerged. Bring to a gentle simmer. Cover with a tight lid, reduce heat to low, and cook 25–35 minutes, turning once halfway through, until pork is tender and the beans have absorbed the broth.
5. While porkchops braise, heat a drizzle of oil in a small skillet over medium heat, add walnuts and stir occasionally until they become fragrant. Remove from heat and blend with a small amount of oil until a puree.
6. Remove lid and simmer uncovered for 2–3 minutes if you want to thicken the sauce slightly. Use some of the sauce or splashes of broth to blend porkchops; blend the beans separately. Spread the beans across the plate, plate porkchops in shape and add walnut butter on top.

SLP Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

 

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

Soft and Bite Sized (IDDSI Level 6)

IDDSI Level 6 Soft & Bite-Sized Rosemary White Beans with Pork Chops Recipe

This comforting dish combines savory pork, creamy beans, and crunchy walnuts for a balanced meal. The rosemary oil adds an aromatic layer that brings everything together, while 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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Main Course

Cuisine: American, Italian, Mediterranean

Calories: 450

Ingredients Equipment Method Notes

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 with a lid or Dutch oven
• 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. In Dutch oven/skillet, heat olive oil over medium-high heat. Brown the pork chops on both sides, about 2–3 minutes per side. Remove and set aside.
3. In the same pan, add a splash of broth and scrape up any browned bits. Stir in minced garlic, drained white beans, Mash lightly with a fork for a creamier texture. Season with salt and pepper to taste.
4. Nestle the browned chops back into the liquid so they’re partially submerged. Bring to a gentle simmer. Cover with a tight lid, reduce heat to low, and cook 25–35 minutes, turning once halfway through, until pork is tender (internal temp 145F+) and the beans have absorbed the broth.
5. In a small bowl, combine finely chopped walnuts moistened with a drizzle of rosemary oil and a pinch of salt. Cut the pork chops into 15mm pieces and serve on top of the white beans with walnuts as topping.

SLP Notes

Testing Method: Each piece should be cuttable with the side of a fork and pass the fork pressure test; no knife required.

Piece Size: Maximum 1.5 cm for adults (8 mm for children). Trim larger pieces before serving.

Texture Goal: Soft, tender, and moist throughout with no hard edges, gristle, or chewy skins.

Moisture Adjustment: Add sauce or broth as needed to prevent dryness but avoid pooling.

Temperature Note: Heat can change firmness; always check texture again after reheating.

Why This Meal Works
This comforting dish combines savory pork, creamy beans, and rich 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.

Need another meal idea?
Keep Calm and Full English On! Experience the international brunch flavors of a Full English breakfast, reimagined in an soft and bite sized egg bake form. Or heard over to the full IDDSI level 6 Soft and Bite Sized recipe collection.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

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