Seared Pork Chop with BBQ Beans & Green Onion-Ranch Cabbage Slaw

Directions

1. Drain and rinse the cannellini beans, then place them in a medium saucepan.
2. Stir in the marinara sauce, barbecue sauce, cumin, black pepper, and salt; bring the mixture to a simmer.
3. 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.
4. Heat a nonstick skillet over medium-high heat and add a light coating of oil.
5. Pat the pork chops dry and season both sides with salt and pepper; set them in the hot skillet.
6. Cook the chops for about 3–4 minutes per side, until they are browned and cooked through; transfer to a clean plate.
7. Wash, dry, trim, and thinly slice the green onions; place them in a medium bowl with the shredded cabbage.
8. Add the ranch dressing to the bowl and toss with the green onions and cabbage to make the slaw.
9. To serve, place a pork chop on each plate and ladle a portion of beans alongside; top with the slaw.