One-Pot Pork Chops with White Beans, Garlic, and Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 bone-in pork loin chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 8 garlic cloves, lightly smashed
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 bay leaf
• 2 1/2 cups low-sodium chicken broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 tbsp unsalted butter
• 1 tsp lemon zest + 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Do This

• 1. Pat pork dry; season with salt and pepper.
• 2. Sear in olive oil in a Dutch oven over medium-high heat, 3–4 minutes per side; remove.
• 3. Sauté onion 4 minutes; add garlic and herbs 1 minute.
• 4. Add broth; scrape up browned bits. Stir in beans and bay leaf.
• 5. Nestle pork chops into beans; simmer covered on low 10–12 minutes (to 145°F internal).
• 6. Uncover 2–3 minutes to slightly thicken; swirl in butter, lemon zest/juice, and parsley.
• 7. Rest 5 minutes; taste and adjust seasoning. Serve hot with broth and beans.

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Why You’ll Love This Recipe

• True one-pot comfort: seared pork, creamy beans, and a savory herb broth all in one Dutch oven.
• Hearty but not heavy: the broth stays light while the beans make it satisfying.
• Weeknight-friendly: simple ingredients, straightforward steps, and minimal cleanup.
• Great leftovers: the beans soak up more flavor overnight.

Grocery List

• Produce: 1 medium yellow onion, 1 lemon, 1 small bunch fresh parsley, (optional) fresh rosemary, (optional) fresh thyme, 8 garlic cloves
• Meat: 4 bone-in pork loin chops (about 1 inch thick; 2 to 2 1/2 lb total)
• Dairy: unsalted butter
• Pantry: olive oil, low-sodium chicken broth, 2 cans cannellini beans, kosher salt, black pepper, bay leaf, (optional) dried rosemary, (optional) dried thyme

Full Ingredients

Pork

• 4 bone-in pork loin chops, about 1 inch thick (2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Beans, Broth, Garlic & Herbs

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 8 garlic cloves, lightly smashed (keep them mostly whole so they turn sweet and mellow)
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 bay leaf
• 2 1/2 cups low-sodium chicken broth
• 2 (15 oz) cans cannellini beans, drained and rinsed

To Finish

• 1 tbsp unsalted butter
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Pat the pork chops dry with paper towels (this helps you get a better sear). Season both sides evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Set the chops aside at room temperature while you dice the onion and smash the garlic (about 5–10 minutes is perfect).

Step 2: Sear the pork for deep flavor

Heat a large Dutch oven (or heavy pot with a lid) over medium-high heat for 2 minutes. Add 2 tablespoons olive oil.

When the oil is shimmering, add the pork chops in a single layer. Sear for 3–4 minutes per side, until nicely browned. Transfer the chops to a plate. They will not be cooked through yet.

Step 3: Sauté onion until soft, then bloom the garlic and herbs

Reduce heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, for 4 minutes until softened.

Add the 8 smashed garlic cloves, rosemary, and thyme. Stir constantly for 1 minute, just until fragrant (don’t let the garlic brown).

Step 4: Add broth and deglaze the pot

Pour in 2 1/2 cups chicken broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Those bits are pure flavor and help season the broth.

Step 5: Add beans and build the simmering base

Stir in the drained and rinsed cannellini beans and add the bay leaf. Bring the liquid to a gentle simmer over medium heat.

Once simmering, reduce heat to low so the broth stays at a quiet, steady bubble.

Step 6: Simmer the pork chops until juicy and done

Nestle the seared pork chops (and any juices on the plate) into the beans and broth. Cover with a lid and simmer on low for 10–12 minutes, or until the pork reaches an internal temperature of 145°F (63°C) in the thickest part.

If your chops are thicker than 1 inch, plan on 12–15 minutes. If they are thinner, start checking at 8–10 minutes to avoid overcooking.

Step 7: Finish the broth and serve

Remove the lid and simmer for 2–3 minutes to slightly reduce and bring everything together. Turn off the heat.

Remove and discard the bay leaf. Swirl in 1 tablespoon butter until melted, then stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley.

Let the pot rest for 5 minutes (this helps the pork stay juicy). Taste the broth and beans, then add more salt and pepper if needed. Serve each chop with a generous spoonful of beans and plenty of herby broth.

Pro Tips

• Don’t skip drying the pork: moisture is the enemy of browning. A good sear adds a lot of flavor to the final broth.
• Use a thermometer: pull at 145°F for juicy chops. Pork goes from perfect to dry quickly.
• Keep the simmer gentle: a hard boil can toughen pork and break down the beans.
• Make the garlic mellow-sweet: smashing cloves (instead of mincing) lets them soften and perfume the broth without turning sharp.
• Want a thicker, creamier broth? Mash about 1/2 cup of the beans against the side of the pot and stir them in during the last 2–3 minutes.

Variations

• Tomato-herb version: add 1 tbsp tomato paste with the garlic and herbs, and increase broth by 1/4 cup to keep it light.
• Greens added at the end: stir in 3 cups baby spinach during the final 2 minutes, just until wilted.
• Spicy, smoky twist: add 1/2 tsp smoked paprika and a pinch of red pepper flakes with the herbs.

Storage & Make-Ahead

Cool leftovers to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered pot over low heat (or microwave at 50% power), adding a splash of broth or water if the beans have thickened the liquid. For best texture, avoid boiling during reheating.

You can chop the onion and smash the garlic up to 24 hours ahead; store refrigerated in a sealed container.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 41 g protein, 38 g carbohydrates, 10 g fiber, 22 g fat, 7 g saturated fat, 780 mg sodium.