Skillet Pork and Beans

Heat a large skillet over medium-high heat and add the pork chop, cooking for 4-5 minutes per side until browned and cooked through. Transfer to a plate and set aside.

Add the canned diced tomatoes (with their juice) to the same skillet, stirring to combine with any browned bits from the pork.

Stir in the rinsed white beans and green chilis, mixing until evenly distributed.

Return the pork chop to the skillet and nestle it into the bean mixture.

Reduce heat to medium-low and simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Taste and adjust seasoning as desired, then serve hot directly from the skillet or transfer to serving bowls.