30 MINUTES OR LESS
Pork Chops with White Beans & Radicchio 6–9
P r e p 1 0 m i n
C o o k 2 0 m i n
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Ser ves 4
This cozy dinner is “relaxed” in recipe form: It’s quick, uses one pan, and doesn’t mind if there’s no fresh rosemary on hand. One teaspoon of dried is just fine.
2 tsp chopped fresh rosemary 2 medium garlic cloves, finely chopped, divided ¾ tsp salt, divided ½ tsp black pepper, divided 4 (5-oz) lean center-cut boneless pork chops, trimmed 2 tsp olive oil, divided 2 tbsp balsamic vinegar 2 (15.5-oz) cans cannellini beans, rinsed and drained 6 oz radicchio, sliced (from about 1 small head)
1. In a small bowl, stir the rosemary, half of the garlic, ½ tsp salt, and ¼ tsp black pepper. Rub all over the pork chops. 2. In a large nonstick skillet over medium heat, warm 1 tsp oil. Cook the pork chops, turning once, until an instant-read thermometer inserted into the sides of the chops registers 145°F, about 8 minutes. Transfer to a plate and keep warm. 3. In the same skillet, heat the remaining 1 tsp oil. Cook the remaining 1 garlic clove, stirring constantly, until fragrant, about 30 seconds. Add the vinegar, then stir in the beans. Cover and cook until the beans are heated through, about 3 minutes. Remove the skillet from the heat. Add the radicchio and remaining ¼ tsp salt and ¼ tsp black pepper and stir just until the radicchio is slightly wilted. Stir any accumulated juices from the pork into the beans. 4. Spoon the bean mixture evenly onto 4 plates. Top each with a pork chop.
TEST KITCHEN TIP
164
Easy Ever yday Cooking
In place of pork chops, you can also use a 20-ounce pork tenderloin cut into medallions for this recipe.
