Categories: Meals
Ingredients
- 4 large bone-in pork chops
- Salt and pepper
- Olive oil, for drizzling
- 4 tbsp. butter, cut into pieces
- 20 fresh sage leaves
- 2 shallots, chopped
- 4 garlic cloves, crushed
- 1/4 cup balsamic vinegar
- 1/2 cup chicken stock
- 2- 15 oz. cans cannellini beans, drained
- 5-6 cups arugula
- 1 bulb fennel, trimmed and thinly sliced
- About 3/4 cup shaved Parmigiano-Reggiano
- 1 lemon, juiced
Directions
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Preheat oven to 425.
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Heat a cast-iron skillet over medium-high. Season the chops with salt and pepper. Add a fat drizzle of oil to the pan; swirl to coat the bottom of the skillet. Cook the chops until browned on both sides, then hold with tongs to brown the edges, 6-8 minutes total; transfer to a plate.
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Reduce the heat a bit, add the butter to the skillet and let it melt. Add the sage; cook until crispy and the butter browns, about 2 minutes; transfer to paper towels. Add the shallots and garlic to the butter and cook, stirring often, until aromatic, 1-2 minutes. Stir in the vinegar, then the stock. Add the beans; season.
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Return the chops to the skillet. Roast in the oven until they are 140, 10-12 minutes.
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In a large bowl, toss the arugula, fennel and Parm; dress with the lemon juice and olive oil. Season with salt.
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Arrange the chops on plates. Top with the bean mixture and garnish with the fried sage leaves. Serve with the salad.