The Pork Chop

parmesan butter beans and wild dandelion

Posted by A Bite To Eat

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Active time: 1 hour
Total time: 3 hours plus overnight marinating Serves: 4

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You Will Need (22 things)

  • 1 tbsp Fennel Seeds
  • 4 Large Garlic Cloves , minced
  • ¼ cup Extra-virgin Olive Oil , plus more for drizzling
  • Four 12-ounce Pork rib chops, cut 11⁄4-inch thick
  • 1 Fennel bulb-halved, cored and sliced paper-thin on a mandoline
  • 2 tbsp Rice Vinegar
  • Crushed Red Pepper Flakes
  • Salt and freshly ground pepper
  • 1 cup Dried large white Beans , such as butterbeans, gigantes or cannellini, soaked overnight and drained
  • 1 Smoked Ham hock
  • 1 Carrot , halved
  • 1 Celery rib, halved
  • 1 Small Onion , halved
  • Water
  • ½ tsp Cayenne Pepper
  • ½ tsp Celery Salt
  • ½ tsp Madras Curry Powder
  • 2 tbsp Unsalted Butter
  • 2 tbsp Demiglace
  • ¼ cup freshly grated Parmigiano Reggiano cheese
  • 1 tbsp Chopped flat-leaf Parsley
  • 8 oz Dandelion greens, trimmed (2 cups)

Steps (9 steps, 60 minutes)

  1. 1

    In a small bowl, stir the fennel seeds and minced garlic into the 1/4 cup of olive oil.

  2. 2

    In a glass baking dish, rub the fennel seed oil over the pork chops. Cover and refrigerate overnight.

  3. 3

    In a bowl, toss the sliced fennel with the rice vinegar and a generous pinch of the crushed red pepper flakes. Season with salt and pepper and refrigerate overnight.

  4. 4

    Drain the soaking beans. In a large saucepan, cover the beans, ham hock, carrot, celery rib and onion with 3 inches of water and bring to a boil.

  5. 5

    Reduce the heat and simmer over low heat until the beans are tender, about 11⁄2 hours. Let the beans cool in the liquid, then drain, reserving some of the cooking liquid. Discard the vegetables and ham hock.

  6. 6

    Light a grill. In a small bowl, combine the cayenne, celery salt, curry powder and 1/2 teaspoon each of salt and pepper. Sprinkle the spice mixture all over the pork chops.

  7. 7

    Grill over moderately high heat, turning frequently, until just cooked through, about 15 minutes. Transfer the pork chops to a platter and let rest for 10 minutes.

  8. 8

    Meanwhile, melt the butter in a large skillet. Add the beans, a few tablespoons of their cooking liquid and the beef demiglace and cook over moderately low heat until the beans are warm and nicely glazed, about 5 minutes. Stir in the Parmigiano- Reggiano and parsley.

  9. 9

    Toss the dandelion greens with the fennel and drizzle with olive oil. Mound the salad in the center of 4 plates and top with a pork chop. Spoon the beans alongside, drizzle with olive oil and serve.
    Note: Demiglace is a stock that is reduced to a syrupy consistency and is often the secret to a good restaurant sauce.