This one-skillet meal can work on a busy weeknight or for casual weekend entertaining. Butter deglazes the pan, melding flavors.

Karen Rankin
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Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary

18 mins
25 mins
Serves 4 (serving size: 1 pork chop, about 1/2 cup beans, 2 tbsp. tomatoes, and 2 tsp. butter mixture)


Ingredient Checklist


Instructions Checklist
  • Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove the pork from pan; cover, and keep warm.

  • Add beans, 1/4 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 5 minutes or until blistered and lightly browned, stirring occasionally. Remove from pan. Add tomatoes to pan; cook 3 minutes or until blistered and beginning to pop. Remove from pan.

  • Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and basil to pan, swirling until butter melts. Divide pork, beans, and tomatoes among 4 plates; top evenly with butter mixture.

Nutrition Facts

259 calories; fat 12.8g; saturated fat 5.7g; mono fat 3.9g; poly fat 1.1g; protein 27g; carbohydrates 10g; fiber 4g; cholesterol 90mg; iron 2mg; sodium 540mg; calcium 74mg; sugars 5g.