Everyone knows that the Italians really are an authority on cooking and flavor combinations and these Tuscan Pork Chops are evidence of that! A 30-minute recipe featuring bone-in pork chops, Italian seasoning, cannellini beans, and fried sage leaves, that will guarantee empty plates and satisfied diners!
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Tuscan Pork Chops with White Beans and Crispy Sage
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
This Tuscan pork chops dish is simple and rustic, yet packed with amazing flavor. Just a small handful of ingredients go into this recipe which you could serve with a green salad on the side
The crispy fried sage really takes things to the next level. If you’ve not tried frying sage before you are in for a real treat. Just make sure the sage leaves are absolutely dry before dropping in the hot oil otherwise you will get some nasty splatters that can burn – and you don’t want that ruining your meal!
The pork chops featured in these images are 1-inch (2cm) thick and weigh 20 oz (560g). Therefore, they could be served “as is” for two large servings or the meat can be removed from the bone prior to serving for four modest portions.
Here in the UK, pork chops that are sold in packs are generally a lot thinner, so you may have to ask your butcher to cut thick chops for you.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Bone-In Pork Chops
- Fresh Produce – Sage Leaves
- Garlic Powder
- Chicken Broth/Stock
- Canned Cannellini Beans
- Italian Seasoning – this recipe uses store-bought Italian Seasoning, but it is so easy to make your own herb mixes, especially if you already have a bunch of herbs and spices in your pantry already. Just mix equal measures of dried basil, oregano, rosemary, parsley, and thyme. You can also add a pinch of garlic granules or powder as well as red chili flakes if you like. Store in an airtight jar and use in recipes as required.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Cannellini Beans
One of the hero ingredients in this dish is cannellini beans, so here are some more recipes using the same:
- Gluten-Free Minestrone Soup with Cannellini Beans
- Pesto, Orzo and Cannellini Bean Salad
- Chickpea and Cannellini Bean Burgers
More Pork Chop Recipes
Looking for more pork chop dishes to make? Check these recipes out next:
- Amazing Pecan Crusted Pork Chops with a Fresh Plum Sauce
- Flavorful Grilled Herb-Rubbed Pork Chops for Al Fresco Dining!
- Apple and Rosemary Stuffed Pork Chops
- Make sure the sage leaves are completely dried before adding to the hot oil to prevent spattering.
How Do I Make Tuscan Pork Chops?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- ¼ cup extra virgin olive oil, divided
- 12-15 medium sage leaves, rinsed and dried completely
- 2 (1"/2.5cm) thick bone-in pork chops (1¼ lbs/560g)
- 1 tsp garlic powder, divided
- Sea salt and black pepper, to taste
- ⅓ cup chicken broth/stock
- 2 (15-oz/400g) cans cannellini beans, drained and rinsed
- 1 tsp dried Italian seasoning
- Pre-heat oven to 200°C/400°F/Gas 6.
- Add three tablespoons olive oil to a cast iron skillet set over medium-low heat. Add the dried sage leaves to the skillet in a single layer. Season with some salt and sauté, turning once, until the leaves are golden brown, approximately 2-3 minutes.
- Remove from heat and carefully transfer the sage leaves from the skillet with a slotted spatula and transfer to a plate lined with paper towels. Set aside.
- Add the remaining olive oil to the skillet and adjust the heat to medium. Add the pork chops to the skillet and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and cook for 3-4 minutes per side, or until the chops are nicely browned. Transfer the chops to a plate and set aside.
- Add the chicken broth to the skillet and gently scrape up any brown bits with a plastic spatula. Remove from heat and add the beans and Italian seasoning. Stir to combine.
- Return the pork chops and the juices that collected on the plate to the skillet before placing in the center of the preheated oven. Roast for 10-15 minutes, or until an instant read thermometer reads 60°C/140°F. Remove from oven and allow the pork to rest for 5 minutes.
- Serve the pork chops and white beans immediately topped with the crispy sage leaves. Enjoy!
Tip: Make sure the sage leaves are completely dried before adding to the hot oil to prevent spattering.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 490Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 793mgCarbohydrates: 52gFiber: 13gSugar: 1gProtein: 30g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: How to Assemble An Italian Charcuterie Board For Parties & Entertaining
- Soup: Gluten-Free Minestrone Soup with Cannellini Beans
- Salad: Classic Caesar Salad with Homemade Dressing & Croutons
- Side Dish: Fig and Roasted Fennel Salad with Lemon Tahini Dressing
- Beverage: Watermelon Kiwi Cocktail with White Wine
- Dessert: Rustic Fresh Blueberry Crisp Served with Greek Yogurt (Gluten-Free)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.