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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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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°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.

Nutrition Facts

245 calories; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 51 mg cholesterol; 822 mg sodium. 467 mg potassium; 23 g carbohydrates; 5 g fiber; 4 g sugar; 25 g protein; 0 g trans fatty acid; 1109 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 1 mcg vitamin b12; 98 mg calcium; 4 mg iron;


1 Ratings
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