Ingredients

• 4 tablespoons olive oil, divided
• 1 lpound cherry or grape tomatoes (3 cups)
• 1 garlic clove, smashed
• 4 smoked pork chops (1 pound total)
• 2 (15- to 19-ounce) cans cannellini or other white beans, drained and rinsed
• 2 tablespoons green-olive paste
• 3/4 teaspoon thyme leaves

Instructions

1. Heat 3 tablespoons oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook tomatoes and garlic, lightly pressing tomatoes occasionally, until tomatoes begin to burst, about 5 minutes.
2. While tomatoes cook, heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork chops on both sides, about 4 minutes total.
3. Stir beans into tomatoes along with olive paste, thyme, and salt and pepper to taste and cook, covered, 2 minutes. Add chops and cook, covered, until heated through, about 2 minutes.