Pork Chops with Sage and White Beans

Steve Lagato
  • Yield: 6 servings


6 boneless pork chops (about 6 ounces each)
2tablespoons extra-virgin olive oil, divided
1tablespoon fine salt
1tablespoon freshly ground black pepper
4 garlic cloves, sliced
6 fresh sage leaves
2tablespoons lemon juice
2cups canned white beans (Cannellini or Great Northern), drained and rinsed
1tablespoon chopped flat-leaf parsley, plus sprigs for garnish


  1. Coat each pork chop with 1/4 tablespoon olive oil and 1/2 teaspoon each salt and pepper. Set aside. Place a large saute pan over medium-high heat. Add remaining olive oil, garlic and sage to the pan and cook 1 minute, until garlic starts to brown and sage crisps. Carefully remove sage and garlic from the oil and reserve.
  2. Add pork chops to the hot pan and cook undisturbed 4 minutes or until meat turns deep golden brown. Flip chops and cook about 2 minute more, until an instant-read thermometer reads 145F. Remove pork chops from pan and reduce heat to low.
  3. Return fried garlic and sage to pan and add lemon juice. Scrape bottom of pan with a wooden spoon to release any crispy bits and then add beans. Toss together and cook until beans are thoroughly warmed.
  4. Place one pork chop and a single scoop of beans on each plate. Garnish with parsley.

Recipe reprinted with permission from Keith Wallace’s Corked & Forked: Four Seasons of Eats and Drinks (Running Press, 2011).

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