Pan-Seared Pork Chops with Broad Bean Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared pork chops served with a vibrant broad bean salsa that adds a fresh, nutty flavor and crunchy texture. This mediterranean-inspired pork ready in about 30 minutes blends (about 6 oz each) bone-in pork chops, broad beans (fresh or frozen, shelled), finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a small pot of salted water to a boil. Add 1 cup shelled broad beans and cook for 3 minutes until tender but still firm. Drain and rinse under cold water to stop cooking.
  2. Step 2: In a medium bowl, combine the cooked broad beans, 1/4 cup finely diced red onion, 1/2 cup quartered cherry tomatoes, 2 tbsp chopped fresh parsley, and 1 tbsp lemon juice. Drizzle with 1 tbsp olive oil and season with 1/4 tsp salt and a pinch of black pepper. Toss gently and set aside to meld.
  3. Step 3: Pat dry 4 bone-in pork chops and season both sides with 3/4 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the pork chops and sear for 4 minutes without moving until a golden crust forms.
  5. Step 5: Flip the pork chops and add 1 tbsp butter and 2 minced garlic cloves to the pan. Cook another 4 minutes while spooning the melted butter and garlic over the chops until cooked through and juices run clear.
  6. Step 6: Transfer pork chops to a plate to rest for 5 minutes. Serve topped with the broad bean salsa, spooning any pan juices over the meat.

Frequently asked questions

How long does Pan-Seared Pork Chops with Broad Bean Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Pork Chops with Broad Bean Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Pork Chops with Broad Bean Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Broad Bean Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Broad Bean Salsa?

Mediterranean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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