Bellissimo is the best way to describe tonight's pork dinner! Herbaceous Italian seasoned pork chops sit atop creamy fragrant stewed beans for an unforgettable European style meal. Best part... no passport needed!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Vegetable Broth Concentrate
Before starting, preheat the oven to 425°F. Wash and dry all produce. Zest, then juice the lemon. Halve the tomatoes. Peel, then mince the garlic. Pat the pork chops dry with paper towels and season with salt. Toss together the pork, 1 tbsp oil (dbl for 4ppl), half the lemon zest and half the Italian seasoning in a large bowl.
Heat a large non-stick pan over medium-high heat. When hot, add the pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to a baking sheet. Roast, in middle of oven, until cooked through, 10-12 min.**
While the pork cooks, reheat the same large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl) then the mirepoix. Cook, stirring often, until the mirepoix softens, 4-5 min.
Add the tomatoes, garlic, 1/4 cup water (dbl for 4ppl), cannellini beans, and liquid, remaining Italian seasoning and broth concentrate(s) to the pan. Reduce heat to medium. Cook, stirring often until stew thickens slightly 6-7 min.
Finley chop the parsley and basil. Stir together the basil, parsley, lemon juice, 1 tbsp oil, 1/4 tsp salt (dbl both 4ppl) and remaining lemon zest in a small bowl. Set aside.
Slice the pork. Divide the bean stew between plates. Spoon over half the gremolata. Sprinkle over the Parmesan cheese. Top with the sliced pork. Spoon over the remaining gremolata.