Blackened Skillet 
Pork Chops with Beans 
and Spinach

By ruthg

Ingredients

• 4 (10-ounce) bone-in rib-cut pork chops
• 2 tablespoons plus 2 teaspoons Blackening Spice Blend
• 2 tablespoons canola oil
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 3 /4 cup chicken stock
• 1 small shallot, minced
• 4 cups fresh baby spinach
• 1 teaspoon kosher salt
• Lemon wedges, for serving

Preparation

Step 1

Step 1

Rub each pork chop all over with 2 teaspoons spice blend.

Step 2

Heat oil in a large cast-iron skillet over medium. Working in batches, add pork chops to skillet, and cook until blackened and an instant-read thermometer inserted in thickest portion of pork registers 135°F, about 5 minutes per side. Transfer to a plate, and set aside.

Step 3

Add beans, stock, and shallot to skillet. Cook over medium-low, stirring often, until hot, about 2 minutes. Add spinach in large handfuls, and stir until just wilted, about 2 minutes. Season with salt, and serve with pork chops and lemon wedges.

Suggested Pairing

Smoky, dark-fruited Malbec.