Pork With Lemon-Olive White Beans
Pork With Lemon-Olive White Beans

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pork with lemon-olive white beans. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pork With Lemon-Olive White Beans is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Pork With Lemon-Olive White Beans is something which I have loved my whole life.

Pork With Lemon-Olive White Beans guidelines. Heat a large, non stick skillet over medium High. Sprinkle Pork Chops (Or Chicken or Barramundi) with Salt and Pepper.

To begin with this particular recipe, we must prepare a few components. You can cook pork with lemon-olive white beans using 12 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Pork With Lemon-Olive White Beans:
  1. Make ready Pork Chops, or Chicken Breast Fillets, or Barramundi Fillets
  2. Make ready Kosher Salt Divided
  3. Prepare Black Pepper
  4. Prepare Extra Virgin Olive Oil
  5. Get Garlic
  6. Get Thyme Leaves
  7. Make ready Cherry Tomatoes, quartered -or a can of fire roasted tomato
  8. Make ready Chicken Stock
  9. Make ready unsalted Cannellini Beans
  10. Make ready Baby Spinach (Fresh)
  11. Get Lemon Juice (Can be concentrate)
  12. Prepare Olives, Quartered

Add Spinach in batches, and cook, tossing gently until spinach is wilted after each addition. Prick pork all over with a fork, and add to bag. Squeeze air out of bag and seal. Stir in the beans with the reserved liquid, lemon zest and juice, herbes de Provence, chili flakes, salt and pepper.

Instructions to make Pork With Lemon-Olive White Beans:
  1. Heat a large, non stick skillet over medium High. Sprinkle Pork Chops (Or Chicken or Barramundi) with Salt and Pepper. Add Extra Virgin Olive Oil to the skillet, and swirl to coat. Add Pork Chops, and cook about 3-4 minutes a side. Remove Pork Chops from the pan. (Do not wipe the skillet clean.)Put Pork Chops in 200 degree oven to keep warm.
  2. Heat remaining 2 tablespoons Olive Oil in the skillet over medium high. Add garlic and cook about a minute, stirring often until browned. Stir in thyme and tomatoes, stirring often for about a minute. Add stock and beans; bring to a simmer. Add Spinach in batches, and cook, tossing gently until spinach is wilted after each addition. Stir in lemon juice, olives, and remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Divide bean mixture among 4 shallow bowls; nestle 1 pork chop into each bowl.

Nestle the pork into the beans with the browned-side facing up, leaving the tops exposed. Remove to a plate; reserve skillet. Discard the fat from the reserved, cooled pan juices. from the previous day. Reheat the juices until boiling and piping hot. Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly Better.

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