TUSCAN BEANS & PORK CHOPS

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Owner/Copyright: RBI

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Servings: 4 servings

Prep Time: 10

Cook Time: 30

INGREDIENTS:

4 (1 inch) thick rib pork chops

1 tbsp. olive oil

1 medium onion, chopped

1/2 cup chopped celery

2 tsp. minced garlic

2 (15 to 19 oz.) cans cannellini beans, undrained

1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce

2 tsp. dried thyme leaves

DIRECTIONS:

SEASON chops with salt and pepper. Heat oil in Dutch oven or large saucepot. Cook chops 12 to 15 minutes until browned on both sides, turning once. Transfer to dish.

SAUTE onion, celery and garlic until tender in same pot. Stir in beans and liquid, Frank's RedHot Sauce and thyme leaves. Return chops to pot; stir beans over chops.

HEAT to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes until chops are no longer pink near bone. Garnish with fresh chopped parsley, if desired.

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