Pork Chops with Italian Butter Beans
Preparation time: If your pork chops are boneless, about 20 minutes. If your pork chops are bone-in, about 45 minutes.
Serving size: 2 small boneless chops will serve 2 people with modest appetites; I usually buy three larger bone-in chops to ensure leftovers, for my husband’s lunch the next working day.
For the beans:
One jar Italian butter beans; I used La Conserva della Nonna Corona Beans, which are sold in a glass jar containing 12.7ounces/360grams beans. This serves two of us with a little left over. Feel free to use a comparable product.
about 2 tablespoons olive oil
1 large clove garlic, crushed, peeled, and minced
1/2 teaspoon fennel seed, crushed
a pinch of red pepper flakes
salt and pepper (if needed; taste your beans first)
Optional additons:
one fresh red pepper, seeded and finely sliced
scallions, thinly sliced
fresh parsley, mint, and thyme, chopped
lemon juice, to taste
For the pork chops:
2-3 boneless or bone-in pork chops, the highest quality you can afford
1/4 cup/60g AP flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fennel seed, ground
1-2 garlic cloves, crushed and peeled
2-3 tablespoons olive oil, depending on size of pan
1/2 cup/120ml Marsala
Start with the beans: if you want to be lazy, empty the jar into a small saucepan, bring the beans to a boil, and call it good.
Or you can make an effort. If you have a small clay pot, now is the time to use it. Pour two tablespoons of olive oil into it, and turn the heat to low. Clay pots must be heated gradually, or they crack. Add the garlic, beans, fennel seeds, and red pepper flakes. Gradually increase the heat to a low simmer. Taste for salt: some don’t need it. Add to taste. Add pepper. If using the additional seasonings, add now, stir gently. Keep beans at low heat while you prepare the pork. (No clay pot? A regular small pot is fine, too.)
If you are cooking the pork in the oven, preheat to 350F/180C
If you are cooking the pork stove top, place a large frying pan on stove; I used my 14 inch/32 cm Staub “Everyday” pan, which is enamel over cast iron.
In a wide bowl or plate (I use a pasta bowl) mix the flour, salt, pepper, and fennel seed.
Pat pork chops dry, and dredge lightly in flour in both sides. Set on a plate. Or place directly in pan.
To cook pork in oven:
Pour the olive oil in a baking pan that will hold the pork in one layer. Add the pork. Pour the marsala around the chops. The liquid should reach the not-quite-halfway mark: you don’t want to drown the chops. Add a bit more if necessary.
Add the garlic cloves
Cook the pork for 30-40 minutes. You can flip if you like; I don’t bother. The flour dredge is for flavor, so don’t worry about it adhering or getting crisp.
Pork is done when meat is no longer pink at bone and juices are clear.
To cook stovetop:
Heat the olive oil over medium heat. Add the garlic cloves and marsala. Carefully add the pork. If your pan is too small to cook both pieces simultaneously, cook in relays. Don’t crowd the pan.
Cook pork 4-6 minutes on one side, flip, repeat. Boneless pork is like fish: it overcooks in a flash.
Serve pork and beans with a salad or cooked greens like collards, bok choy, or mustard greens.
Pork and beans will keep, refrigerated, up to four days.
The pork may be frozen up to two months. I do not recommend freezing the beans.