Ingredients
1 tablespoon olive oil1 medium onion, chopped2 garlic cloves, minced1 can (15 ounces) cannellini beans, rinsed and drained1 cup water-packed artichoke hearts, drained and chopped3/4 cup pitted Greek olives, chopped1/4 cup dry white wine or chicken broth1/4 cup chicken broth1/4 teaspoon salt1/4 teaspoon smoked paprika1/4 teaspoon pepper4 bone-in pork loin chops (8 ounces each)2 teaspoons Greek seasoning or seasoning of your choice5 ounces fresh baby spinach (about 6 cups)
Preparation
In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender 4-5 minutes. Add garlic; cook 1 minute longer. Stir in beans, artichokes, olives, wine, broth, salt, paprika and pepper. Bring to a boil; reduce heat. Simmer until liquid is almost evaporated, 12-15 minutes.
Meanwhile, sprinkle chops with Greek seasoning. Grill pork chops over medium heat until a thermometer reads 145°, 6-8 minutes on each side. Let stand 5 minutes before serving.
Stir spinach into bean mixture; cook and stir until wilted, 2-3 minutes. Serve with pork.
