Soft & Bite-Sized 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.

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.

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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
• 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 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.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): 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.
• Minced & Moist 5 (MM5): 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. Use walnut butter instead of chopped nuts.
• Easy to Chew 7 (EC7): Skip the chopped walnuts, consider blending with some oil to create a walnut butter, or grate over the dish. 

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Macro Adjustments:

• Protein: Greek yogurt can be added to the finished cooked beans.
• Fats: 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.

Dietary Swaps:

• 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.

Low-Spoons Shortcuts:

• 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 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.