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Pork Chops with Tuscan Beans

Let the sunny flavors of tomato and fresh sage carry you away from winter’s drear — these chops can be broiled if the grill is put away for the time being! We love cooking with legumes since they add wonderful texture to any dish and provide a good source of low-fat protein. Here, cannellini are simmered with onions, tomatoes, and fresh sage, then nestled beneath simply prepared pork chops. Splash on a bit of lemon juice and dinner is done!

Pork Chops with Tuscan Beans

6 pork chops
2 tbs. olive oil
juice of 1 – 2 lemons

For the beans:

1 tbs. olive oil
1 onion, chopped
2 garlic cloves, chopped
2 x 14 oz. cans cannellini beans, drained and rinsed
6-8 large sage leaves, roughly chopped, plus a few whole leaves to serve
14 oz. can chopped tomatoes

For the beans, heat the oil in a sauce pan over low heat and cook the onion for 10 minutes, stirring occasionally. Stir in the garlic for 1 minute, then add the beans, chopped sage, and tomatoes. Bring to a gentle simmer and cook for 15 minutes. Season with salt and pepper.

Meanwhile, drizzle the pork chops with the olive oil and season with pepper. Grill or broil 5 minutes per side, or until cooked through, depending on thickness. Serve over beans, sprinkled with lemon juice and a little salt, and garnish with whole sage leaf.

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