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Zesty Italian Pork Chops

Zesty Italian Pork Chops

with Cannelini Beans and Basil Gremolata

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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!

Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

398 mL

Cannellini Beans

113 g

Cherry Tomatoes

1 unit

Lemon

7 g

Basil

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

6 g

Garlic

7 g

Parsley

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

113 g

Mirepoix

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories680 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber12 g
Protein52 g
Cholesterol120 mg
Sodium1230 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

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.

5

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.

6

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.