Herbed Pork Chops with Walnut Gremolata
over Stewed White Beans
- Tree Nuts
- Milk
Looking for a grain-free dinner that seriously satisfies? We’ve got your recipe right here! Prepare your palate for a perfectly seared Italian-seasoned boneless pork chop nestled on a bed of creamy scallion-studded cannellini beans simmered in chicken stock. On top is a tangy, crunchy walnut gremolata that perfectly complements the earthy richness of this satisfying 30-minute meal.
Ingredients
2 unit
Scallions
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
1 unit
Cannellini Beans
1 unit
Chicken Stock Concentrate
2 tablespoon
Crème Fraîche
(Contains: Milk)
10 ounce
Pork Chops
1 tablespoon
Italian Seasoning
1 unit
Red Pepper Jam
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Roughly chop walnuts. Zest and quarter lemon. Drain and rinse beans.
• In a small bowl, combine scallion greens, walnuts, 2 tsp olive oil (4 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), a pinch of lemon zest, a pinch of salt, and pepper.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and tender, 30-60 seconds. • Stir in beans, stock concentrate, ¼ cup water (½ cup for 4 servings), a pinch of salt, and pepper. Bring to a boil, then reduce to a low simmer. Cook, mashing about half the beans with the back of a wooden spoon, until beans are creamy and thickened, 3-5 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired. Keep covered until ready to serve.
• While beans cook, pat pork* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Let pan cool for 1 minute, then wipe out pan.
• Heat same pan over medium heat. Add jam, ¼ cup water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4); cook, whisking, until butter has melted and sauce has thickened, 1-2 minutes. Remove from heat.
• Slice pork crosswise. • Divide beans between shallow bowls and top with sliced pork. Spoon pan sauce over pork and top with gremolata. Serve with any remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the unique combination of flavors, especially the walnut gremolata and stewed white beans 🍲.
- Ease of prep: Customers found this dish quick and easy to prepare, with minimal chopping required.
- Suggestions: Consider adding a vegetable side like roasted broccoli or carrots to round out the meal.
- Portions: Some felt the portions were small; adding more beans or a side vegetable could make it more filling.
- Texture: A few found the mashed beans challenging to get creamy; consider straining or cooking longer.
Reviews from our home cooks
I was unsure about this recipe at first. I was mostly interested in the stewed beans. I've never made that before but I love white beans. This was DELICIOUS! It was super easy to make and the flavors came together so nicely. The sweetness of the jam went so well with the acidity of the gremolata. Definitely want to order this one again.
Love the beans w/ creme fraiche as the base, instead of the usual rice or potatoes. Also love the unique walnut gremolata and red pepper jelly. Pork chops can sometimes be a little ho-hum, but this recipe really kicked them up a notch. Thank you.
Stewed white beans were unexpectedly delicious! The gremolata was so simple and fun to make and added great texture to the dish. The sauce was nice but unnecessary - I don't think it added anything particularly special to the dish
It was delicious. I thought the mashed white beans with the pork was a unique side dish. I was very careful to time my pork and use a meat thermometer. I usually overcook meat and it's tough but I did a good job. Yummy
I'm kind of obsessed with this recipe. This was a very unique meal that we enjoyed, but it definitely needs workshopping. Loved the gremolata and the white bean base (though we cooked the beans extra long in their own liquid to build up a richer flavor). Paired nicely with the seasoned pork. I understand the idea behind the red pepper jam sauce, but it didn't work for us. Ended up too watery and too sweet to our taste, and it took away from the freshness of the gremolata. I would definitely order this again, but I do think the recipe could be improved.
I really like that this was something different and it was delicious. Initially, I thought there was not enough bean mixture, it looked like a very skimpy amount, but after putting everything all together and taking the first bite, I realized that if there were any more, it would have overwhelmed the pork, jam sauce and walnut gremolata. I absolutely love this!
We will definitely be looking to do stewed/simmered white beans as a base for our home cooked meals! Very good and filling! The gremolata was excellent as well!
Very satisfying and quick. The gremolata adding just enough contrast with the creamy beans and juicy pork. We served with a salad that we recreated from another Hello Fresh meal that featured orange segments. It felt kind of upscale but also like honest cooking. Delicious.
The taste was great! Walnut Gremolata and Red pepper jam sauce added a special flavor/taste to the beans and meat. BUT I wish there were more beans. 2 packages of beans are not enough for 4 servings. Everyone got only a tbsp of beans and a small piece of pork chop. So this recipe is tasty, but its quantity is enough for 2 servings, definitely not 4!
This was one of our favorites so far! It was nice having a different side dish (the white beans) and the sauce & gremolata was so delicious!
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