Savory buttermilk-marinated pork chops, pan-fried to a golden brown, nestled over creamy, buttery white beans and tender, wilted spinach.
FEATURED STANDOUTS
Boneless Pork Chops
Boneless pork chops are a versatile and delicious cut of meat. They can be cooked in a variety of ways, including grilling, baking, and frying. Pork chops are a good source of protein, niacin, and vitamin B6.
Buttermilk
Buttermilk is a fermented dairy product that is made from milk that has been inoculated with lactic acid bacteria. It has a slightly sour and tangy flavor. Buttermilk is often used in cooking to break down muscles fibers as well as adding flavor to recipes.
White Beans
White beans are a type of legume that is native to the Mediterranean region. They are a good source of fiber, protein, and iron. This buttery bean is a great at taking a light side dish and making it a little heartier.
Baby Spinach
Baby spinach is a young spinach plant that is harvested before it reaches full maturity. It has a milder flavor than mature spinach, and it is often used in salads and smoothies. Baby spinach is a good source of vitamins A, C, and K. Baby spinach is just tender enough that using the residual heat of the beans is enough to give the spinach the perfect wilted, slightly warmed texture.
Garlic
Garlic is a bulbous plant that is related to onions and shallots. It has a pungent and aromatic flavor.
TIPS & TRICKS FOR THE BEST SOUTHERN FRIED PORK CHOPS & WHITE BEANS + SPINACH
Bone-In or Out Pork Chops
When choosing pork chops for this recipe, you can opt for bone-in or boneless chops. Bone-in pork chops tend to be more flavorful and juicy, as the bone helps distribute moisture throughout the meat during cooking. However, boneless pork chops are easier to eat and may be preferred by some people.
Fresh or Canned Beans
For the beans, you can use either fresh or canned beans. If using fresh beans, you’ll need to soak them overnight and then cook them until tender before adding them to the soup. Canned beans are a convenient option, but be sure to rinse them well before adding them to the soup to remove excess sodium.
If You Don’t Have Baby Spinach
If you don’t have baby spinach on hand, you can substitute another type of leafy green, such as regular spinach, kale, or Swiss chard. Just be sure to remove the stems and chop the greens finely so that they cook evenly.
Using Frozen Veggies
If you don’t have fresh vegetables on hand, you can use frozen vegetables instead. Frozen vegetables are just as nutritious as fresh vegetables, and they’re a convenient option when you’re short on time. Just be sure to thaw the vegetables before adding them to the beans.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cast iron skillet
Small stock pot
Cutting Board
Chef Knife
SIMILAR INGREDIENTS TO
Griddle Pork chops and Onions
Southern Style Pork Neck Bones
Southern Style Pork Neck Bones, Onions & Collard Greens
ENJOY THIS RECIPE WITH
BUTTER BRAISED CABBAGE WEDGES
SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE
LEMON SUNFLOWER DRESSING
Savory buttermilk-marinated pork chops, pan-fried to a golden brown, nestled over creamy, buttery white beans and tender, wilted spinach.
INGREDIENTS
- 6 Pork Chops
- 1 cup Buttermilk
- 1/2 cup Hot Sauce
- 2 teaspoons Season Salt
- 2 cups Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cayenne Pepper
- 1 tablespoon Season Salt
- 1 tablespoon Garlic Powder
- White Beans:
- 1 cup White Beans, Softened
- 1 cup Vegetable Stock, or water
- 1/4 cup White Wine
- 2 tablespoons Butter
- 1 Small Yellow Onion, diced
- 5 Garlic cloves, minced
- 1 Carrot, thinly sliced
- 8 oz Baby Spinach
- 1 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Black Pepper
- Salt, to taste
- 4-6c Canola Oil, for frying
INSTRUCTIONS
- In a large bowl, combine the buttermilk, hot sauce, and 2 teaspoons of season salt. Add the pork chops and turn to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
- In a shallow dish, combine the flour, baking soda, cayenne pepper, 1 tablespoon of season salt, and garlic powder.
- Remove the pork chops from the marinade and dredge in the flour mixture.
- Heat a large skillet over medium heat. Add the pork chops and cook for 3-4 minutes per side, or until golden brown and cooked through.
- While the pork chops cook, prepare the white beans. In a medium saucepan, melt the butter and add the carrots and onions. Sauté until browned, about 10 minutes.
- Add the white beans, white wine, and stock to the saucepan. Season with salt, pepper, and crushed red pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the beans are heated through.
- Add the spinach, toss to coat, and remove from heat. Let stand until the spinach is wilted.
- Season again with salt and pepper to taste.
- Serve the pork chops with the white beans and white rice. Enjoy!
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