This meal is packed full of protein from both the succulent pork loin chops with an extra boost from the cannellini beans! Most people consider plant based protein sources such as beans a little dull and boring…. We guarantee you this is not the case with this recipe! This bean cassoulet is so tasty and delicious, it is sure to impress! Plant based protein such as cannellini bean are also a powerhouse of nutrition. They are a great source of vitamins, minerals and particularly fiber which is essential for good digestion.
In a slow cooker or crock pot, soak beans in water overnight (no need to turn it on, at this stage you are just soaking the beans).
After they have soaked, cover and cook on high for 2 to 3 hours or until tender, drain and set aside beans.
Combine the stock with onion, molasses, tomato puree, salt, mustard, pepper, and Worcestershire sauce. Mix with drained beans in slow-cooking pot.
Cover and cook on low for 10 to 12 hours or on high for 6 to 8 hours.
Just prior to serving cook the pork chops and greens
Rub the olive oil on both sides of the pork chops.
Heat a large non-stick skillet over medium to high heat and cook the chops for approximately 7 minutes on each side.
Once cooked, remove from skillet and set aside to rest.
Add the butter the skillet (don’t worry about wiping clean, the juices from the meat will add flavour). Add the chopped collard greens are sauté for 2-3 minutes or until wilted.
Serving the pork alongside the slow cooked cassoulet and braised greens. Season with a little salt and pepper to taste.
Serving Size 1 Plate