Today’s menu is a perfect thick cut pork chop nestled next to a high-fiber butter bean side dish that offers up strong fennel flavors complimented by a garlicky kick. Stir in a few sweet pea greens to add a bit of color.
It’s been chilly and rainy all day and I am craving a warm meal. This is my favorite go-to dish that not only adds warmth but has me walking away from the table satisfied and energized. I’m now ready to help finish up homework and get everyone ready for bed.
Mix together 3 cloves minced garlic, 1 tablespoon finely chopped rosemary, 1 tablespoon olive oil, salt, and pepper to taste.
Rub the mix into 4 thick cut pork chops.
I like to buy thick cut chops for the presentation factor, but any old chop will do just cook accordingly. In my trusty and well used cast iron skillet I heat 2 tablespoons of olive oil over medium-high heat. Arrange the chops in the skillet and brown; about 4 minutes. Turn and brown the other side for about 3 minutes.
Whisk a 1/2 cup of red wine with 1 cup vegetable broth, and 1 tablespoon flour until smooth.
My trick: Place the ingredients in a mason jar, cover with the lid and rim, and shake until smooth.
Add to the pork and bring to a boil. Lower heat to medium, cover and simmer for 18 – 20 minutes.
You are going to have a lot of extra wine so grab a glass and enjoy while you finish up.
Meanwhile, in a medium sauté pan heat 1/4 cup olive oil over medium heat. Add 2 minced garlic cloves and 1 teaspoon fennel seed. Sauté for a minute to release aromatics. Rinse 2-16-ounce cans of butter beans, rinse and add to the sauté pan. Season with salt and pepper to taste; stir to combine.
Continue to sauté the bean mixture for a few minutes, stirring occasionally to let the flavors blend together. Stir in 4 ounces sun-dried tomatoes in extra virgin olive oil that have been thinly sliced. I also like to add a few sliced sweet pea greens for added contrast and color. Heat just until warmed. Remove from heat and garnish with a few tablespoons of shaved, or grated Parmesan cheese.
Serve immediately. I hope you enjoy this healthy and hearty dish. So Good! – Ella
Pork and Butter Beans
• 4 thick-cut pork chops
• 5 cloves garlic minced
• 2 sprigs fresh rosemary, finely chopped
• 1/4 cup plus 3 tablespoon olive oil
• salt and pepper to taste
• 1/2 cup dry red wine
• 1 cup vegetable broth
• 1 tbsp all-purpose flour
• 1 teaspoon fennel seed
• 2 cans (16 ounces) butter beans, rinsed and drained
• 4 ounces sun-dried tomatoes in extra virgin olive oil, cut into strips
• 2 tablespoons parmesan cheese, shaved
- In a small bowl whisk together 3 cloves garlic, rosemary, 1 tablespoon olive oil, salt, and pepper. Rub evenly into the pork chops.
- In a cast iron skillet heat the remaining olive oil over medium-high heat. Brown both sides of the chops.
- Whisk the wine, broth, and flour until smooth. Add to the pork and bring to a low boil. Lower heat to medium, cover and simmer for 18 – 20 minutes.
- Meanwhile, in a medium sauté pan heat the remaining olive oil (1/4 cup) over medium heat. Add the remaining garlic and fennel. Sauté for a minute to release aromatics. Add butter beans and season with salt and pepper to taste; stir to combine. Continue to sauté the bean mixture for a few minutes, stirring occasionally to let the flavors blend together. Stir in the bell pepper until heated through. Remove beans from heat and garnish with Parmesan cheese and sweet pea greens.