Rosemary Pork Chops | RV Cooking & Healthy RV Recipes #13

What's up guys? It's Christine with Irene Iron Fitness and today I'm going to show you how to cook rosemary pork chops with an herbed white bean mash. So if you're looking for a nice dinner that's inexpensive and ready in under 30 minutes, keep watching. Let's get cooking. If you're new here, my name is Christine and I'm a certified personal trainer. I offer online coaching for fitness programs and nutrition coaching. And I love to show recipes to show how easy it is to cook your own meals and how much healthier it is. And I really really prefer to focus on protein-based meals and menu planning so that you can plan your meals around a healthy protein source. So today we're doing these pork chops. It's really inexpensive and we're going to incorporate some fresh herbs and also some beans which are also inexpensive. I love cooking with beans because they offer a healthy carbohydrate. They're often overlooked as a healthy starch and I just love to put them on my plate as my starch. So we're going to do that. Also pick a vegetable that you want for this. I'm going to use green beans. So you don't have to use green beans. Do whatever non-starchy, high fiber vegetable. So green beans, pea pods, broccoli, spinach, asparagus. You get the idea. I'm using the boneless center cut pork chops. These are very inexpensive and they come in I've seen them from three dollars to five dollars per pound. So if you're finding them for three dollars it's a really good deal and it's a really good way to switch up your protein source for an inexpensive price. Next we're going to use rosemary and thyme. I'm using fresh rosemary and fresh thyme. I'm using the rosemary on the pork chops. I'm going to do a fine chop for the pork chops and I'm going to do a coarser chop for the white bean mash. And same with the thyme. We're going to do a coarser chop to use in the white bean mash. We won't be putting the thyme on the pork chops, only in the beans. Garlic. We're going to use a couple cloves of garlic for the bean mash as well. We will be chopping these into a rough chop. We have smoked paprika. This will go onto the pork chops. Salt and pepper. I usually always use fresh cracked salt and fresh cracked pepper. We're going to use that throughout the entire meal. We have some northern beans. White beans, also known as cannellini beans. I would definitely stick with a white bean for this dish. What we're going to do with these is heat them up and we're going to process them using my immersion blender, which it makes them become like a mashed potato consistency. But I think that it's more filling and more satisfying than a plain mashed potatoes. Nothing against mashed potatoes, but I just really like the bean version. I like making my own refried beans at home as well with any type of whole bean and then just mashing it. So like black beans, pinto beans, kidney beans. And when you mix it with a touch of oil and just a touch of vinegar, it really takes them to a different dimension from what's inside the can. Next, apple cider vinegar. As I mentioned, we're going to put a splash of this into the beans. It gives it a nice little pop. And if you don't have the apple cider vinegar, you could use red wine vinegar, white wine vinegar, even just lemon juice if you are really stuck with nothing. So that's it. We're going to start chopping. I'm also going to get my green beans ready to the side as well just to have everything ready to go. So once I flip up my oven top, I can get all of this out of the way and I can just focus on my stovetop. We got all the herbs ready and the beans ready. Now we're going to get the pork chops ready. And all we need to do for that is take them out of the packages and remove the visible fat. I always prefer to remove the visible fat when I'm cooking everyday cooking for myself. And just trim it off like so. And then we will be applying the spice mix that we just mixed together with the rosemary and the paprika and the salt and the pepper. We'll put that on both sides of the pork and we'll let this hang out until we're ready to actually cook it in the pan. Next, we're ready to fire up the stovetop. I'm going to use my little quart stock pan. This mini guy I love because I can use it at the same time as my 10-inch skillet and there's no overcrowding on here. So we're going to fire this up. We're going to put it on medium high heat. It's going to heat up pretty quick. And we're going to add in olive oil. This is for the beans. The first step of the beans is getting the olive oil in, which I always measure out my oil because if you just hand pour it and guesstimate, you're going to likely go way over and we don't need that. So we get the oil in and then next, once it's hot, I'm going to give it another minute here. Once it's hot, we're going to put in the garlic and the herbs and we're going to fry these up in the oil. And it's going to smell amazing. It's going to make these just really crispen up and get golden. Once those are nice and cooked, probably like two minutes, two, three minutes, then we'll add in the beans, the salt, and the pepper. And we're going to take our immersion blender and turn it into that mash. While, oh it's starting to pop, we know we're hot. While the beans is getting warm, we'll start the frying pan for our pork chops and we'll get those going so we can try to multitask here as much as possible to save time. All right, so another reason I really like using my mini pot on things like this where I'm using oil is because of the smaller surface area. A little less oil goes a lot further. Imagine having this in a big skillet or a big stock pan. Your oil is going to spread out like that and you're not going to get the full effects of frying it. So having the small pan puddles the oil so that you need less to do what you're intending to do with it. So our garlic is getting golden. You want to make sure that it doesn't brown. So now is the perfect time to throw your beans in. Mix it up. Gonna add in our vinegar and just some salt and some pepper and blend. All right, so this is done. You don't want to over mix it. It'll get a little gummy on you. And to me this really reminds me of a blend of mashed potatoes mixed with hummus. And it's really fast and easy. The only thing I don't like about it is that I'm dirtying up this piece of equipment. I try to use as minimal pieces of equipment as possible but sometimes you just have to do what it takes and this smells good. When it's served alongside those pork chops it's gonna be so good. Okay, I just plated it up and I'm also going to use a little bit of red pepper flakes as a garnish on the mash and the beans. Not only does it bring another color into the dish but I do like spice mostly on everything. And here you have it. It's the rosemary pork chop with the herbed bean mash and I added some green beans onto mine for serving. So I hope you enjoy and check us out every Wednesday for fitness and healthy recipes and Sundays for travel and RV lifestyle. Check out my blog for the full printable recipe and hit that subscribe and that thumbs up if you like the videos and want to see more. Thanks for joining. See you next time.