Name: Fried Pork Chops with Cannellini Beans and Rice
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cans canned white kidney beans (cannellini beans) (Drained; source does not state can size); 4 cups chicken stock; 1.5 cups broth from smoked meat (Source gives a range of 1–2 cups; midpoint recorded); 0.5 lb smoked turkey (Preferably bone-in; cook until tender, then remove meat from the bone); 0.25 lb pecan-smoked andouille sausage (Sliced or chopped); 1 yellow onion (Medium onion, divided; use half while tenderizing the smoked meat and reserve half for the beans); 0.5 green bell pepper (Chopped); 1.5 stalks celery (Chopped); 1 tbsp garlic (Minced); 1 tsp dried thyme; 2 tbsp butter; bay leaves (Add to taste; remove before serving); hot sauce (To taste); Tony Chachere’s Creole seasoning (To taste); Tony Chachere’s No Salt All Purpose seasoning (To taste); Accent seasoning (Optional, to taste); water (Enough to cover the smoked meat while it cooks); seasoned fried pork chops (Mentioned in the title and description, but no quantity, breading, seasoning, or frying instructions are provided); cooked rice (Mentioned as an accompaniment, but no rice variety, quantity, or cooking instructions are provided)

Steps

Place the smoked turkey in a large heavy pot. Add enough water to cover it, then add half of the chopped onion. Bring the liquid to a boil over medium-high heat.
Reduce the heat to low, partially cover the pot, and simmer the smoked turkey until the meat is very tender and pulls easily from the bone. The source notes that this may take a few hours; check the pot occasionally and add water if needed to keep the meat covered.
Remove the smoked turkey from the pot and let it cool enough to handle. Pull the meat from the bones, discard the bones and skin if desired, and reserve the cooking liquid as smoked-meat broth.
Return the turkey meat to the pot. Add the drained white kidney beans, chicken stock, and 1–2 cups of the reserved smoked-meat broth.
Add the remaining chopped onion, green bell pepper, celery, minced garlic, sliced or chopped andouille sausage, dried thyme, butter, bay leaves, Creole seasoning, No Salt seasoning, and optional Accent. Add hot sauce to taste.
Bring the beans to a gentle simmer, then reduce the heat to low. Simmer uncovered or partially covered for about 1 hour, stirring occasionally, until the vegetables are tender and the flavors have blended.
Remove the smoked-turkey bone during the last 15 minutes of simmering, if it was returned to the pot or left among the beans. Remove the bay leaves before serving.
For a creamier, thicker consistency, mash some of the beans against the side of the pot with a spoon or potato masher, leaving the rest whole.
Serve the creamy smoked-turkey and cannellini beans with rice and fried pork chops. The source does not provide the pork-chop frying method or the rice preparation.

Notes

The written source supplies a detailed bean component but not a complete fried-pork-chop or rice recipe. Because the beans, smoked turkey, sausage, and stock may already be salty, taste before adding additional seasoning. Refrigerate leftovers promptly and use within 3–4 days; reheat the beans gently with a splash of stock or water.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 365
Protein: 24 g
Carbs: 46 g
Fat: 10 g
Fiber: 12 g

Where the calories come from

Canned white kidney beans (cannellini beans)64%
Smoked turkey12%
Pecan-smoked andouille sausage12%
Butter7%
Chicken stock2%
Everything else4%

main
comfort food
Southern-inspired
stovetop
one-pot beans
high-fiber
family dinner

Fried Pork Chops with Cannellini Beans and Rice

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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