Tuscan Beans and Pork Chops |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 pork rib chops, 1-inch thick |
1 tablespoon olive oil |
2 teaspoons garlic powder |
2 (15 ounce) cans cannellini beans |
1/4 cup hot sauce |
2 teaspoons dried thyme leaves |
Directions:
1. Season the pork chops with salt, pepper and garlic powder. Heat the oil in a dutch oven or large saucepot. Cook the pork chops in the oil for 12-15 minutes or until browned on both sides, turning once. Transfer to a dish.
2. In the same pot, add the beans with their liquid, hot sauce and the dried thyme leaves and stir to combine. Return the pork chops to the pot.
3. Heat to a boil, then reduce the heat to medium-low and simmer, covered, for 10 minutes or until the pork chops are no longer pink near the bone. Garnish with fresh chopped parsley, if desired.
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