Pork Chop and Bean Bake
Tender, juicy pork chops meet hearty white beans and a rich, savory tomato broth in this irresistible Pork Chop and Bean Bake. This one-pan wonder is bursting with flavors from smoky paprika, fragrant garlic, and a hint of sweet honey, perfectly balanced with a finishing drizzle of fresh lemon juice. Quick to prepare, this dish combines the ease of an oven-baked meal with the comfort of a rustic casserole, making it ideal for weeknight dinners or casual entertaining. With just 15 minutes of prep and a short stint in the oven, you'll have a wholesome, protein-packed meal that's as satisfying as it is flavorful. Pair it with crusty bread or a crisp green salad for a complete and unforgettable dinner experience! Keywords: pork chop bake, pork and bean recipe, one-pan meal, hearty dinner, quick oven recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 15-ounce cans, drained and rinsed canned white beans (e.g., cannellini or navy beans)
- 1 14.5-ounce can diced tomatoes
- 1.5 cups chicken broth
- 1 tablespoon honey
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork chops dry with paper towels and season both sides with salt, black pepper, smoked paprika, and garlic powder.
In a large oven-safe skillet or casserole dish, heat the olive oil over medium-high heat.
Sear the pork chops for 2-3 minutes per side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the drained and rinsed white beans, diced tomatoes, chicken broth, honey, dried thyme, and dried oregano. Mix well to combine.
Bring the mixture to a simmer, then nestle the seared pork chops back into the skillet, spooning some of the bean mixture over the top.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 30 minutes, then remove the cover and bake for an additional 10-15 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
Remove the skillet from the oven and drizzle the dish with lemon juice for a bright finishing touch.
Serve hot, making sure to spoon plenty of the beans and sauce over each pork chop. Enjoy!
Nutrition Facts
Calories |
3055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6748 mg | 293% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 36.7 g | ||
| Protein | 248.8 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5874 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
