Tuscan Pork & Creamy  White Beans with Roasted Pepper & Caper Relish

Tuscan Pork & Creamy White Beans

with Roasted Pepper & Caper Relish

Group Created with Sketch. 35 min 11 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
  • View All
    Nutrition Label
    Download

In this rustic Italian recipe, pork chops are generously coated with a blend of herbs beloved in the cuisine like fennel seeds, rosemary, and sage, then served with an irresistible side of cannellini beans, whose naturally creamy texture is enhanced with a bit of crème fraîche, plus crushed red pepper for a pleasant kick of heat.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Tuscan Pork & Creamy  White Beans with Roasted Pepper & Caper Relish
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Combine in a bowl. Roughly chop the capers and peppers. Combine in a separate bowl. 

Cook the pork:
2 Cook the pork:

Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

Cook the beans:
3 Cook the beans:

Meanwhile, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the drained beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the kale:
4 Cook the kale:

While the pork rests, heat the pan of reserved fond on medium-high until hot. Add the prepared garlic and kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

Make the relish & serve your dish:
5 Make the relish & serve your dish:

Add 1/2 teaspoon of olive oil to the bowl of chopped capers and peppers; season with salt and pepper. Stir to combine. Slice the rested pork crosswise. Serve the sliced pork with the cooked beans and cooked kale. Top the pork with the relish. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Drain and rinse the beans. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Combine in a bowl. Roughly chop the capers and peppers. Combine in a separate bowl. 

2 Cook the pork:

Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

Cook the pork:
Cook the beans:
3 Cook the beans:

Meanwhile, in a small pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the drained beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Cover to keep warm. 

4 Cook the kale:

While the pork rests, heat the pan of reserved fond on medium-high until hot. Add the prepared garlic and kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the demi-glace (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. 

Cook the kale:
Make the relish & serve your dish:
5 Make the relish & serve your dish:

Add 1/2 teaspoon of olive oil to the bowl of chopped capers and peppers; season with salt and pepper. Stir to combine. Slice the rested pork crosswise. Serve the sliced pork with the cooked beans and cooked kale. Top the pork with the relish. Enjoy!