Tuscan Skillet Pork Chops
In less than 30 minutes, tender pork chops are pan seared with kale, tomatoes, white beans, and garlic for a delicious one pot meal.
Servings: 6
Calories: 254kcal
Ingredients
- 6 (1/2 inch each) slice boneless pork chops or porkloin cutlets
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
- 1/2 cup white wine
- 1 teaspoon freshly chopped garlic
- 1 teaspoon capers drained
- 1 pint cherry tomatoes halved
- 2 cups fresh kale chopped
- 2 cups cooked white beans
- 1/2 teaspoon crushed red pepper flakes optional
- Freshly grated Parmesan Cheese optional
Instructions
- Heat olive oil over medium-high heat in large skillet. Season pork on both sides with salt and pepper.
- Once oil is heated, sear pork on each side for 1-2 minutes per side. Remove pork to a plate.
- Add in white wine and scrape up any browned bits from bottom of pan.
- Add in garlic, capers, and red pepper flakes if using. Saute for 2 minutes. Add in kale, tomatoes, beans, and the seared pork.
- Cover, reduce heat to medium, and simmer for 10 minutes or until pork is cooked through.
- Serve with Parmesan Cheese if desired.
Video
Notes
- Feel free to use spinach in place of kale. Just wait to add spinach until the last 3 minutes of simmering. Or use another hearty green (like mustard greens) instead of kale.
- For a dry white wine, use chardonnay or pinot grigio.
- To omit the wine, use additional chicken stock.
- If you do not like pork, use chicken cutlets in place of pork loin chops.
Nutrition
Calories: 254kcal | Carbohydrates: 3g | Protein: 28g | Fat: 12g | Cholesterol: 1mg | Sodium: 408mg | Potassium: 196mg | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 18mg | Calcium: 10mg | Iron: 0.6mg