Creamy cannellini beans soak up the spicy cooking liquid of this quick skillet supper.
Harissa-Braised Pork Chops, White Beans, and Tomatoes
Makes 4 servings
- 3 tablespoons unsalted butter, divided
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 (1-inch-thick) bone-in pork rib chops
- 1 cup chopped fennel 4 cloves garlic, minced
- 2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
- 1 tablespoon harissa paste
- 1 (14-ounce) can cannellini beans, rinsed and drained
- Garnish: fennel fronds
- In a 12-inch cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Sprinkle salt and pepper all over pork chops. Add pork chops to skillet; cook until browned, 2 to 3 minutes per side. Remove from skillet.
- In same skillet, melt remaining 1 tablespoon butter over medium heat. Add fennel and garlic; cook, stirring occasionally, for 2 minutes. Stir in tomatoes and harissa. Return pork chops to skillet; bring to a boil. Reduce heat, cover, and simmer until an instant-read thermometer inserted in thickest portion of pork chops registers 145°, 7 to 8 minutes. Stir beans into tomato mixture in skillet; cook until heated through, 2 to 3 minutes. Garnish with fennel fronds, if desired.
Harissa is a traditionally Middle Eastern condiment that’s made from roasted red peppers, spicy chile peppers, garlic, cumin, and other seasonings. Harissa powder is the ground dried mixture; harissa paste has olive oil or another liquid added to the dried mixture. Harissa paste can be found in the international foods aisle of grocery stores, in specialty food stores, and online. If you cannot find it in your area, Sriracha or another spicy chile paste is a good substitute. Sun-dried tomato paste can also be substituted if you prefer a mild dish.