Description
Herb-Glazed Pork Chop with White Bean Ragout
Perfectly seared pork chops paired with a rich, savory white bean ragout—this comforting dish is hearty, flavorful, and ready to impress!
Ingredients
For the Pork Chops:
2 bone-in pork chops (1-inch thick)
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
4 fresh sage leaves
2 sprigs fresh thyme
Salt and black pepper, to taste
For the White Bean Ragout:
2 tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1 large carrot, diced
1 celery stalk, diced
1 can (15 oz) white beans, drained and rinsed
1 cup chicken or vegetable broth
1/2 tsp dried thyme
Salt and pepper, to taste
Fresh sage leaves for garnish
Directions
Prepare the pork chops:
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side until golden brown.
Add butter, smashed garlic, sage leaves, and thyme sprigs to the pan. Baste the pork chops with the melted butter for another 2–3 minutes. Remove from the skillet and let rest.
Make the white bean ragout:
In the same skillet, heat olive oil over medium heat. Sauté onions, garlic, carrots, and celery for 5–6 minutes until softened.
Stir in white beans, chicken broth, and dried thyme. Simmer for 10–12 minutes until the mixture thickens slightly. Season with salt and pepper.
Plate and serve:
Spoon the white bean ragout into bowls or plates. Place a pork chop on top and garnish with fresh sage leaves. Serve warm!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 450 kcal per serving
Rich, earthy flavors come together in this comforting dish, making it perfect for weeknights or elegant dinners. Serve with crusty bread for dipping!
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Step-by-Step Guide
1. Prep & Season: Pat pork chops thoroughly dry. Season generously with salt and pepper. Dice all ragout vegetables (onion, carrot, celery) to a uniform size for even cooking.
2. Sear the Pork: Heat olive oil in a large skillet over medium-high until shimmering. Add chops. Sear undisturbed for 3-4 minutes until a deep golden crust forms. Flip and sear the other side.
3. Baste for Flavor: Reduce heat to medium. Add butter, smashed garlic, sage, and thyme. Tilt pan and spoon the foaming butter over the chops continuously for 2-3 minutes. Transfer chops to a plate to rest.
4. Build the Ragout: In the same skillet, add olive oil. Sauté onion, carrot, and celery for 5-6 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
5. Simmer: Stir in beans, broth, and dried thyme. Scrape up any browned bits from the pan. Simmer for 10-12 minutes until slightly thickened. Season to taste.
6. Serve: Spoon ragout onto plates. Top with a rested pork chop and pan juices. Garnish with fresh sage.
Serving Suggestions
This hearty dish pairs beautifully with crusty bread for soaking up the ragout. For a complete meal, add a simple arugula salad with a lemon vinaigrette to cut the richness. A glass of medium-bodied red wine, like a Pinot Noir, complements the savory pork and earthy beans perfectly.
How-to Summary
Dry and season pork chops, then sear until golden. Baste with herb butter. Rest chops. In the same pan, sauté diced vegetables, then add beans and broth to create a savory ragout. Serve the chop atop the ragout and garnish.
Frequently Asked Questions
Can I use boneless pork chops? Yes, but reduce searing time by 1-2 minutes per side as they cook faster and can dry out.
What can I substitute for white beans? Cannellini or Great Northern beans are ideal. For a creamier texture, try butter beans.
How do I know when the pork is done? Use a meat thermometer. Remove chops at 145°F (63°C) for perfect, juicy doneness.
Can I make the ragout ahead? Absolutely. Prepare the ragout, cool, and refrigerate for up to 2 days. Reheat gently, adding a splash of broth if needed.
My sauce is too thin. How can I thicken it? Mash a few beans with a fork against the side of the skillet during the last few minutes of simmering. This will naturally thicken the ragout.
Common Mistakes to Avoid
- Not Drying the Meat: Skipping the pat-dry step prevents a proper sear and leads to steaming.
- Crowding the Pan: Sear chops one at a time if your skillet is small to ensure a good crust.
- Skipping the Rest: Cutting into the pork immediately causes juices to run out. Let it rest for 5 minutes.
- Overcooking the Garlic: Add minced garlic to the ragout vegetables last to prevent it from burning and turning bitter.
Conclusion
This Herb-Glazed Pork Chop with White Bean Ragout masterfully combines simple techniques for a restaurant-quality result at home. The key lies in building layers of flavor in one pan—from the seared, herb-basted pork to the hearty, vegetable-studded bean ragout. It’s a versatile, comforting dish that proves elegant dining doesn’t require complicated recipes. With the detailed steps and tips provided, you’re equipped to create a truly impressive and satisfying meal.