Careme

Ingredients

• Bone-In Pork Loin Chop 2 chops, about 12 to 16 oz total $5.05/lb
• Carrots 4 medium, cut into sticks seasonal pantry/produce
• Canned white beans 1 can, 15 oz, drained and rinsed pantry
• Shallot or small onion 1 small, thinly sliced seasonal pantry/produce
• Garlic 3 cloves, divided seasonal pantry/produce
• Lemon 1 seasonal pantry/produce
• Fresh rosemary 1 tsp chopped seasonal pantry/produce
• Olive oil 2 tbsp pantry
• Chicken stock or water 1/3 cup pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Optional parsley 1 tbsp chopped seasonal pantry/produce

Instructions

1. Heat the oven to 425°F. Prep 4 medium carrots cut into sticks and toss with 1 tbsp olive oil, 1/2 tsp salt, and black pepper on a sheet pan. Roast for 25 to 30 minutes, turning once, until browned and tender.
2. While the carrots roast, season 2 bone-in pork loin chops (about 12 to 16 oz total at $5.05/lb) with 1/2 tsp salt, black pepper, 2 minced garlic cloves, 1 tsp chopped rosemary, and the zest of 1 lemon.
3. Heat a skillet over medium-high heat with 1 tbsp olive oil. Sear the seasoned pork chops for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side until nicely browned.
4. Reduce the heat to medium. Add 1 small thinly sliced shallot or onion and the remaining 1 minced garlic clove to the skillet. Cook 1 to 2 minutes until softened.
5. Add 1 can drained and rinsed white beans, 1/3 cup chicken stock or water, and 1 tbsp lemon juice. Stir gently around the pork chops and simmer for 3 to 4 minutes until the beans are hot and lightly saucy.
6. If the pork chops are not yet cooked through, cover the skillet and cook on low for 2 to 4 minutes more until they reach 145°F, then rest for 3 minutes.
7. Taste the white beans and adjust with salt, black pepper, and another squeeze of lemon if needed. Stir in 1 tbsp chopped parsley if using.
8. Serve the rosemary-garlic pork chops over the lemony white beans with the roasted carrots alongside.