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Tuscan Pork & Creamy White Beans
with Roasted Pepper & Caper Relish
35 MIN
2 Servings
From the Test Kitchen
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
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NutritionPER SERVING
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Calories570 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
- 1 15.5-Ounce Can Cannellini Beans
- 2 cloves Garlic
- 1 bunch Kale
- 2 Tbsps Chicken Demi-Glace
- 2 Tbsps Crème Fraîche
- 1 Tbsp Capers
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2 oz Sliced Roasted Red Peppers
- 1 Tbsp Apple Cider Vinegar
- ¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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