My Favorite Quick Afterwork Meal

I made this out of what I had in the house one night a few weeks ago and added some extra ingredients the second time around, fresh rosemary in the broth would add a lot of flavor but I didn't have any on hand either of the times I've made it - you can also forgo making this with meat at all and simply make the white beans, spinach and tomatoes for a tasty warm salad.

This dish is a great after work meal because it is a one pan recipe and takes under 20 minutes to prepare, there is little chopping and prep work involved and all of the elements cook very quickly.

What you need:
Shallot
2 Cloves of Garlic
Boneless Pork Chops
1 Can White Beans
1 Pint Grape Tomatoes
1 Bag Spinach
Extra Virgin Olive Oil
Salt
Pepper
2 Tbsp Flour

What would make it nicer:
Rosemary
Dry White Wine

1. Trim the fat and butterfly the pork chops and then flatten to about 1/4" thick. Lightly dredge through flour.
2. Using a large skillet add a small amount of olive oil and heat, saute pork chops for about 3 minutes on either side, until cooked through. Set pork chops aside.
3. Heat 2 Tbsp. ExVirg OO in large pan, add shallot and saute till soft, add in garlic for about one minute more. Scrape bottom of pan with a wooden spoon to pull up the flavor from the pork chops.
4. Add in Can of White Beans, chicken broth, and a splash of white wine - cook 2 minutes.
5. Add in bag of spinach and cover, stirring occasionally until spinach is cooked, about 4 minutes.
6. Add in cherry tomatoes and cooked pork chops for a just a few more minutes or until tomatoes start to burst.

This dish is nice and light, a simple baguette compliments it well but turning the bread into crostini is very yummy and a nice way to eat the warm white beans. To do this slice the bread 1/4" thick and brush each slice with ExVirg OO, place under the broiler for 2-3 minutes keeping a close eye that it doesn't burn.

If you are not a fan of pork this dish would work well with thin boneless chicken breasts as well.

Enjoy!