pork chops with white beans

3 tbls olive oil
1 medium onion, finely chopped (about 1 cup)
1 red bell pepper, ribs and seeds removed, chopped
1/4 tgsp dried rosemary, crumbled
coarse salt and ground pepper
1 `14.5 oz. can chicken broth
1 tbls tomato paste
1 14.5 oz. canned cannellini beans, drained and rinsed
4 well trimmed bone in port chops (about 2 pounds, each 1 inch thick)
heat 1 tbl oil in a medium skillet over medium heat. add onion, bell pepper and rosemary. season generouly with salt and pepper. cook, stirring frequently, until onion is golden brown, 6 to 8 minutes.

in a small bowl, whisk together broth and tomato paste. pour mixture into skillet, stir in beans. simmer stirring occasionally, until beans are coated evently and sauce is thickened, 10 to 15 minutes.

meanwhile, generously season both sides of pork chops with salt and pepper. heat remaining 2 tbls oil in a large skillet over medium high heat. cook pork in two batches if necessary until just cooked through, 2 to 3 minutes per side. serve on top of bean mixture.