Make this protein-packed skillet dinner when you're in a pinch on a busy weeknight and need a hearty meal in a hurry. On your table in just 25 minutes, this skillet recipe may be fast, but it doesn't skimp on flavor.
Trim fat from chops. Sprinkle chops with 1/8 tsp. of the salt. In a large skillet heat oil over medium heat. Add chops; cook 8 minutes for medium (145 degrees F), turning once. Remove from skillet, reserving drippings. Cover chops and keep warm.
Meanwhile, remove 1 tsp. zest and squeeze 1 to 2 Tbsp. juice from lemon. For gremolata, in a small bowl combine lemon zest, remaining 1/8 tsp. salt, parsley, 1 Tbsp. of the oregano, and 2 of the garlic cloves.
Stir remaining 1 Tbsp. oregano and 6 garlic cloves, beans, and tomatoes into reserved drippings. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes. Stir in lemon juice. Serve chops on bean mixture and sprinkle with pepper and gremolata.