Italian Tomato and White Bean Pork Chop Stew with Kale
Equipment
- Dutch oven
- knife
- cutting board
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 3 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 4 cups chopped kale (stems removed)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork chops with salt and pepper, then sear them for 3 minutes per side until browned. Remove the chops and set them aside.
- Add the onion to the same pot and cook for 4 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Pour in the crushed tomatoes, cannellini beans, chicken broth, and Italian seasoning. Stir to combine and bring the mixture to a simmer.
- Return the pork chops to the pot. Reduce the heat to low, cover, and simmer for 20 minutes until the pork is cooked through.
- Stir in the chopped kale and cook uncovered for 5 minutes until the greens wilt. Taste and adjust salt and pepper as needed.
- Serve the stew in bowls with a sprinkle of grated Parmesan cheese on top.
Notes
Simmer the pork chops gently after searing so they stay tender instead of drying out. Add the kale right at the end to keep some texture and bright color. Leftovers reheat well on the stove with a splash of broth to loosen the sauce if it thickens overnight.
Course: Soup
Cuisine: Italian
Equipment: Dutch oven, knife, cutting board
Cuisine: Italian
Equipment: Dutch oven, knife, cutting board