Vegetarian · Southern · 20 min
Seared Pork Chop with BBQ Beans & Green Onion-Ranch Cabbage Slaw
- 20 min
- 2–6 servings
- 704 kcal / serving
This weeknight dish pairs a seared pork chop with tangy BBQ beans and a ranch-onion cabbage slaw. The combination of tender beans, crisp slaw, and a golden chop makes a complete, satisfying plate in under 25 minutes.
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Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- ½ small bunchgreen onions (scallions)
- ½ (24 oz) jarmarinara sauce
- 2pork chops, boneless
- 30 mlranch dressing
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
From the pantry: barbecue sauce, black pepper, cumin, ground, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
Shopping list by aisle
Produce
- ½ small bunchgreen onions (scallions)
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
Meat & seafood
- 2pork chops, boneless
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
- 30 mlranch dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| pork chops, boneless | 2 | 4 | 6 |
| ranch dressing | 30 ml | ¼ cup | 90 ml |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Drain and rinse the cannellini beans, then place them in a medium saucepan.
- Stir in the marinara sauce, barbecue sauce, cumin, black pepper, and salt; bring the mixture to a simmer.
- Lower the heat and let it simmer gently, stirring occasionally, until the beans are tender and the sauce thickens, about 6–8 minutes; remove from heat.
- Heat a nonstick skillet over medium-high heat and add a light coating of oil.
- Pat the pork chops dry and season both sides with salt and pepper; set them in the hot skillet.
- Cook the chops for about 3–4 minutes per side, until they are browned and cooked through; transfer to a clean plate.
- Wash, dry, trim, and thinly slice the green onions; place them in a medium bowl with the shredded cabbage.
- Add the ranch dressing to the bowl and toss with the green onions and cabbage to make the slaw.
- To serve, place a pork chop on each plate and ladle a portion of beans alongside; top with the slaw.
Two tips
- Prep the slaw ingredients a few hours ahead and refrigerate for freshness.
- If you have cooked rice on hand, serve the beans over rice for a quick variation.
Nutrition per serving
- Calories
- 704 kcal
- Protein
- 46 g
- Carbs
- 58 g
- Fat
- 34 g
- Fiber
- 14 g
- Sodium
- 1452 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.