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YOU HAD ME AT PORK TENDERLOIN

PORK CHOPS WITH WHITE BEANS, FENNEL AND ONIONS

An easy pork chop dish for Summer evenings…
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients

  • 4 Pork Chops
  • 2 tbsp Olive Oil
  • 1 yellow onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 15 oz can Cannellini beans, drained and rinsed
  • 1/2 cup White wine
  • 1 tsp brown sugar / Swerve substitute

Instructions

  • Place pork chops one at a time between two sheets of parchment paper. Use a meat mallet to pound the pork chops to abuot 1/2 inch thickness. Season both sides.
  • Heat the oil in a large skillet over medium-high heat. Add chops and cook for about 3 minutes per side. Add onion and fennel to the pan and reduce the heat to medium. Cook until transparent. Add garlic and beans and cook for 1 minute. Season with 1 tsp salt and 1/4 tsp pepper. Stir in wine and brown sugar, then return the chops to skillet and reduce the temp to low, cover and cook for 5 minutes.
  • Service the chops with onion, fennel and eans spooned over the top and garnished with fennel fronds.
This recipe adapted from: The Food Network

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