Italian-Seasoned Pork Chops with Creamy White Beans and Walnut Gremolata

Looking for a grain-free dinner that seriously satisfies? This recipe delivers perfectly seared Italian-seasoned boneless pork chops nestled on a bed of creamy scallion-studded cannellini beans simmered in chicken stock. The tangy, crunchy walnut gremolata on top perfectly complements the earthy richness of the dish.

Ready in just 30 minutes, this meal is both elegant and easy enough for a weeknight. The combination of tender pork, creamy beans and bright gremolata creates a harmony of textures and flavors that will make this a new favorite.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Roughly chop walnuts. Zest and quarter lemon. Drain and rinse cannellini beans.
2. In a small bowl, combine scallion greens, walnuts, 2 tsp olive oil, juice from one lemon wedge, a pinch of lemon zest, a pinch of salt and pepper. Set gremolata aside.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and tender, 30-60 seconds. Stir in beans, chicken stock concentrate, ¼ cup water, a pinch of salt and pepper. Bring to a boil, then reduce to a low simmer. Cook, mashing about half the beans with the back of a wooden spoon, until beans are creamy and thickened, 3-5 minutes. Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired. Keep covered until ready to serve.
4. While beans cook, pat pork chops dry with paper towels and season all over with Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Let pan cool for 1 minute, then wipe out pan.
5. Heat same pan over medium heat. Add red pepper jam, ¼ cup water and 1 TBSP butter; cook, whisking, until butter has melted and sauce has thickened, 1-2 minutes. Remove from heat.
6. Slice pork crosswise. Divide beans between shallow bowls and top with sliced pork. Spoon pan sauce over pork and top with gremolata. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, great northern beans or butter beans work well as substitutes for cannellini beans.

Can I make this recipe dairy-free?

You can omit the crème fraîche and butter. For the beans, use a dairy-free alternative like coconut cream or skip it. For the sauce, use a dairy-free butter substitute or just omit the butter.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.