Recipe Instructions:
Ingredients
1 cup seasoned croutons (from a 5-oz. pkg.)
2 tablespoons extra-virgin olive oil
4 boneless, center-cut pork chops (each 6 to 7 oz.and 1 in. thick)
1 ¼ teaspoons kosher salt, divided
1 cup finely chopped yellow onion (from 1 onion)
2 medium carrots, halved lengthwise and thinly sliced crosswise (about 1 cup)
1 tablespoon thinly sliced fresh sage
1 tablespoon minced garlic (from 3 cloves)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 cup lower-sodium chicken stock
Directions
Preheat oven to 375°F. Place croutons in a zip-top bag and crush with a rolling pin until coarse crumbs form.
Heat oil in a 12-inch oven-safe skillet over medium-high. Pat pork chops dry and season with ½ teaspoon salt. Add pork to skillet; cook, undisturbed, flipping once, until lightly browned on both sides, about 3 minutes per side. Transfer to a plate.
Add onion and carrots to skillet. Cook over medium, stirring often, until onion softens and starts to brown, about 6 minutes. Add sage and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in beans, stock, and remaining 3/4 teaspoon salt
Nestle pork chops in bean mixture. Bake until a thermometer inserted in thickest portion of pork chops registers 145°F, 8 to 12 minutes. Sprinkle crouton crumbs around pork chops.
