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

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pork with lemon-olive white beans. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Pork With Lemon-Olive White Beans is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Pork With Lemon-Olive White Beans is something which I have loved my entire life.

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

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

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