Pork Chops with White Beans and Radicchio

Total Time
30 min
10 min
20 min


garlic clove(s)

2 medium clove(s), minced


2 tsp, chopped

table salt

¾ tsp

black pepper

½ tsp, freshly ground

uncooked lean boneless pork chop(s)

20 oz, 4 (5-oz chops), center-cut, trimmed

olive oil

2 tsp

balsamic vinegar

2 Tbsp

canned cannellini beans

31 oz, 2 (15 1/2-oz can), rinsed and drained

uncooked radicchio

6 oz, small head, sliced


  1. Stir together 1 garlic clove, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper in small bowl. Rub all over pork chops.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add pork chops and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, about 8 minutes. Transfer to plate and keep warm.
  3. Heat remaining 1 teaspoon oil in same skillet. Add remaining 1 garlic clove and cook, stirring constantly until fragrant, about 30 seconds. Add vinegar; then stir in beans. Cook, covered, until beans are heated through, about 3 minutes. Remove skillet from heat. Add radicchio, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and stir just until radicchio is slightly wilted. Stir any accumulated juices from pork chops into beans.
  4. Spoon bean mixture evenly onto 4 plates. Top each with a pork chop and serve at once.
  5. Serving size: 1 pork chop and generous 1 cup bean mixture

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