This is ridiculously easy, it doesn’t take up much time and there is hardly any cooking at all, just a bit of frying and heating things up, so it qualifies as a quick and simple evening meal.
You just need a few store cupboard staples; tinned cannellini beans, tinned chopped tomatoes, an onion, a clove of garlic, salt, pepper, dried herbs and olive oil.
So, first pre-heat the oven to 180C. Season your pork chops with salt, pepper and some dried herbs (I used herbes de Provence but sage or thyme would be equally good), drizzle over some olive oil and roast in the oven for 20-25 minutes.
While the chops are cooking, heat some olive oil in a saucepan and fry off the chopped onion and garlic, letting them colour slightly. Add in the chopped tomatoes, season (adding in more dried herbs if you wish. I used some marjoram and oregano.) and cook for about 10 minutes. Add a splash of hot water if it starts drying out. Stir in the drained tinned beans and carry on cooking until the sauce is reduced and the beans heated through.
Serve and enjoy. It doesn’t need anything else on the plate, but you could serve a simple green salad as well.
That is pretty much it, but some things you could do might be;
- adding chopped basil at the end to the beans
- using a soffrito of celery, carrot, onion and garlic instead of just onion and garlic
- adding some chilli flakes to the tomato and bean mixture
- use borlotti beans or chickpeas instead of cannellini beans
- substitute a piece of pan-fried cod or hake for the pork chop