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.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
Preparation
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.
