4 bone-in Pork Loin Chops
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Parmesan White Beans:
2 tablespoon Extra Virgin Olive Oil
1 small Yellow Onion, chopped
2 cloves Garlic, minced
2 15oz. cans White Navy Beans (Cannellini or Great Northern Beans) reserving liquid from one can
1 Lemon, zested and juiced (2 tablespoons fresh lemon juice)
2 teaspoons Kosher Salt
1 Tablespoon Herbes de Provence, or 1 teaspoon each dried thyme, rosemary and basil
1 teaspoon Black Pepper
1/4 teaspoon Red Chile Flakes
1/4 cup plus 1/3 cup Parmesan Cheese, freshly Grated.
Season pork with salt and pepper, Using cast iron skillet, heat skillet of 5 minutes over low heat. Add oil and pan-sear pork chops on one side until browned. Remove pork from pan and set aside.
In same skillet, add the onion. Increase heat to medium high and cook until onion is brown on edges. Stir in garlic and cook to fragrant. Stir in the beans with reserved liquid, lemon zest and juice, Herbes de Provence, chili flakes, salt and pepper. bring to a simmer and cook to slightly reduce the liquid. about 1 minute. Remove from heat. Stir in 1/4 cup of the Parmesan Cheese. Nestle the pork into the beans with browned side up and sprinkle with 1/3 cup of Parmesan over chops and beans.
Put the skillet in a cold oven and then turn the broiler to high. Cook until the chops look opaque, an instant read thermometer inserted between 145 and 160 degrees about 10 to 13 minutes. Remove and plate.