Pork Chops with White Beans

I happened to catch an episode of Everyday Foods on PBS this past weekend. One of the dishes they prepared was "Pork Chops with White Beans". So... I thought I would give it a try.

This was once of those quick recipes. You know... even quicker than a Rachel Ray recipe.

Ingredients
3 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
1 red bell pepper, ribs and seeds removed, chopped
¼ teaspoon dried rosemary crumbled
Coarse salt and ground pepper
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15.5 ounces) cannelloni beans, drained and rinsed
4 well-trimmed bone-in pork rib chops (about 2 pounds; each 1 inch thick)

1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, bell pepper, and rosemary; season generously with salt and pepper. Cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.
2. In a small bowl, whisk together broth and tomato paste. Pour mixture into skillet; stir in beans. Simmer, stirring occasionally, until beans are coated evenly and sauce is thickened, 10 to 15 minutes.
3. Meanwhile, generously season both sides of pork chops with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook pork (in two batches, if necessary) until just cooked through, 2 to 3 minutes per side. Serve on top of bean mixture.

Unfortunately... once I started, I realized I used up all the peppers on Saturday when I grilled the brats. So I diced up tiny baby carrots to replace the red bell pepper... and well... my well stocked pantry came up short when I was looking for rosemary... so I used Italian seasoning instead (I mean... that does contain rosemary).

However.... the results were fantastic. I don't think I would ever try it with the red bell pepper... and my hubby, who doesn't really enjoy pork chops... loved them.

Note: I did cook my pork chops closer to 4 to 5 minutes a side.