Name: Seared Pork Chop with BBQ Beans & Green Onion-Ranch Cabbage Slaw
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 1 small bunch green onions (scallions); 1 ½ (680 g) jars marinara sauce; 6 pork chops, boneless; 90 ml ranch dressing; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); barbecue sauce; black pepper; cumin, ground; extra virgin olive oil; salt

Seared Pork Chop with BBQ Beans & Green Onion-Ranch Cabbage SlawSeared Pork Chop with BBQ Beans & Green Onion-Ranch Cabbage Slaw — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

1 small bunch green onions (scallions)

1 ½ (680 g) jars marinara sauce

6 pork chops, boneless

90 ml ranch dressing

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

barbecue sauce

black pepper

cumin, ground

extra virgin olive oil

salt

Instructions

Drain and rinse beans; place in a large pot.

Add marinara sauce, barbecue sauce, and spices to the pot with the beans. Stir to combine and bring to a simmer.

Once simmering, reduce heat to low and cook, stirring occasionally, until beans are tender and sauce has thickened, 8-10 minutes. Remove from heat.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate.

While the chops are cooking, wash, dry, trim, and cut green onions crosswise into thin pieces. Place in a medium bowl.

Add shredded cabbage and dressing to the bowl with the green onion. Stir to combine the slaw.

To serve, divide pork chops, beans, and slaw between plates. Enjoy!

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