This one-pot meal is peak coziness.
This dish borrows the beans and the coziness and makes it doable on a weeknight.
Ingredients
1cupseasoned croutons (from a 5-oz.
Photo: Greg DuPree
2tablespoonsextra-virgin olive oil
4boneless, center-cut pork chops (each 6 to 7 oz.and 1 in.
cans cannellini beans, drained and rinsed
1cuplower-sodium chicken stock
Directions
Preheat oven to 375F.
Place croutons in a zip-top bag and crush with a rolling pin until coarse crumbs form.
Heat oil in a 12-inch oven-safe skillet over medium-high.
Pat pork chops dry and season with 12 teaspoon salt.
Transfer to a plate.
Add onion and carrots to skillet.
Cook over medium, stirring often, until onion softens and starts to brown, about 6 minutes.
Add sage and garlic; cook, stirring, until fragrant, about 30 seconds.
Stir in beans, stock, and remaining 3/4 teaspoon salt
Nestle pork chops in bean mixture.
Bake until a thermometer inserted in thickest portion of pork chops registers 145F, 8 to 12 minutes.
Sprinkle crouton crumbs around pork chops.
2,000 calories a day is used for general nutrition advice.
