Ingredients

Bone-In Pork Chops

  • 4 Bone-In Pork Chops
  • 8 Tbsp. Italian Extra Virgin olive oil
  • 1 tsp. garlic, finely sliced
  • ¼ tsp thyme leaves
  • ½ tsp. Italian parsley, no stems, finely chopped
  • Kosher or fine grind sea salt to taste
  • Fine grind black pepper to taste

Cannellini Beans

  • 4 oz. Cannellini beans, dried
  • 16 oz. cold water
  • ½ Tbsp. Italian Extra Virgin olive oil
  • 3 Tbsp. yellow onion, peeled and diced (small)
  • ¼ tsp. sliced garlic
  • 1/8 tsp. thyme leaves, no stem
  • 1/8 Tsp. rosemary leaves, no stems
  • ¼ tsp. sun-dried tomato, whole
  • 1 red finger pepper, split in half; all seeds removed
  • 1 fresh bay leaf
  • 16 oz. water

Braised Escarole

  • 2 Tbsp. Italian Extra Virgin olive oil
  • 1 Tbsp. carrots, peeled, very small dice (brunoise)
  • 1 Tbsp. onions, peeled, very small dice (brunoise)
  • 1 Tbsp. celery, peeled, very small dice (brunoise)
  • 1 Tbsp. leeks, washed; very small dice (brunoise)
  • 1 tsp. garlic cloves, peeled and sliced on bias
  • ½ tsp. rosemary leaves, no stems
  • ½ Tbsp. sun dried tomatoes, small dice
  • 1 head escarole, blanched, rough chop
  • Kosher salt, to taste
  • Black pepper, fine grind, to taste

Details

Product:

Pork Chops

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

Cannellini Beans

  1. In a plastic or stainless steel container, combine the Cannellini beans and cold water. Cover and refrigerate overnight.
  2. In a large heavy bottom pot add the olive oil, onions, garlic, thyme, rosemary, sun-dried tomatoes, red finger pepper, bay leaves, garlic, water, and drained Cannellini beans.
  3. Simmer over a low flame. Cook for 2 ½ hours until cooked but still firm. Allow the cannellini beans to cool at room temperature.

Braised Escarole

  1. In a large heavy bottom pot, add the olive oil, carrots, onions, celery, leeks, garlic, rosemary and place over a high flame. Cook for 5-7 minutes.
  2. Add remaining ingredients and simmer for 30 minutes. Remove from heat and transfer to a plastic container and cool. Cover and refrigerate overnight.

Bone-In Chops

  1. Allow the marinating porterhouse chops to sit at room temperature for 2 hours. This will allow the meat to soften and cook evenly.
  2. Place the room temperature porterhouse chops on a pre-heated grill. Cook until the interior flesh becomes pink.
  3. Arrange the grilled chops, cannellini beans and braised escarole on a serving platter. Serve immediately.