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Pork Chops With Cranberry Beans and Thyme

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“Fresh shell beans have a firm, creamy texture that soaks up savory sauces with ease. This recipe calls for cranberry beans, which are beige-colored with beautiful red streaks, although you can substitute almost any variety of shell bean, such as borlotti, flageolet, cannellini or lima. The fresh thyme in this recipe infuses the beans with flavor and echoes the herbaceous notes in the Hirsch Pinot Noir. Tomato paste provides a bridge to the wine’s acidity and sweetness and adds depth to the sauce. Williams-Sonoma”

Ingredients Nutrition


  1. Working with 1 pork chop at a time, wrap a pancetta slice around the outer edge of each chop. Secure with a toothpick, season the chop with salt and pepper, and set aside.
  2. In a saucepan over medium heat, warm 2 Tbs. of the olive oil. Add the garlic and shallot and sauté until lightly golden, about 2 minutes. Add the stock and bring to a boil. Add the cranberry beans and thyme and simmer until the beans burst, about 10 minutes. Stir in the tomato paste and mustard, and season well with salt and pepper. Turn off the heat but leave the saucepan on the burner to keep warm.
  3. In a large sauté pan over medium-high heat, warm the remaining 2 Tbs. olive oil until shimmering. Add the pork chops and cook, turning once, until they are golden brown on both sides and the pancetta is crispy, 4 to 6 minutes per side. If the chops are browning too fast, reduce the heat to medium.
  4. Divide the warm beans among individual plates, top each portion with a pork chop and sprinkle with the parsley. Drizzle with a little olive oil and serve immediately.

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