Serves4
- Active Time:10 min
- Start to Finish:15 min
February 2008
The tangy sweetness of cherry tomatoes contrasts nicely with the plump, smoky chops, while green-olive paste gives a briny edge to the white beans.
-
4
tablespoons
olive oil, divided
-
1
lb
cherry or grape tomatoes (3 cups)
-
1
garlic clove, smashed
-
4
smoked pork chops (1 lb total)
-
2
(15- to 19-oz) cans cannellini or other white beans, drained and rinsed
-
2
tablespoons
green-olive paste
-
3/4
teaspoon
thyme leaves
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Heat 3 tablespoons oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook tomatoes and garlic, lightly pressing tomatoes occasionally, until tomatoes begin to burst, about 5 minutes.
-
While tomatoes cook, heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork chops on both sides, about 4 minutes total.
-
Stir beans into tomatoes along with olive paste, thyme, and salt and pepper to taste and cook, covered, 2 minutes. Add chops and cook, covered, until heated through, about 2 minutes.
