Active Time

　　10 min

　　Total Time

　　15 min

　　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.

　　

Ingredients

Makes 4 servings

　　4 tablespoons olive oil, divided

　　1 lpound cherry or grape tomatoes (3 cups)

　　1 garlic clove, smashed

　　4 smoked pork chops (1 pound total)

　　2 (15- to 19-ounce) cans cannellini or other white beans, drained and rinsed

　　2 tablespoons green-olive paste

　　3/4 teaspoon thyme leaves

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Nutrition Per Serving

Per serving: 499 calories

　　26g fat (6g saturated)

　　35g carbs

　　9g fiber

　　33g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/602430/2?mbid=HDEPI) ›