Pork Chop with Yellow Wax Beans and Chickpea Puree
Ingredients
- For the pork chop
- 1 kilogram Pork cutlet (straight, with bone)
- 1 onion
- 3 garlic cloves
- 1 bunch parsley
- ½ bunch Basil
- 2 oregano
- 3 thyme
- 1 rosemary
- 6 Sage
- olive oil
- salt
- freshly ground peppers
- 250 milliliters dry white wine
- For the garnish
- 400 grams Lima bean
- 2 cans cooked chickpeas
- 1 garlic clove
- 1 tsp cayenne pepper
- Radicchio
Preparation steps
For the pork chop: Peel onion and garlic and chop finely. Rinse herbs, shake dry and chop finely. Mix herbs with onion and garlic and stir in 3 tablespoons of oil.
Rub meat with salt and pepper and sprinkle with herb mixture. With the bone side down on a rack of the oven, slide a drip pan underneath and roast on the lowest shelf in a preheated oven at 200°C (approximately 400°F) for about 30 minutes. Baste with white wine, reduce temperature to 160°C (approximately 325°F) and cook until done in about 1 hour. Allow the final meat to rest briefly and cut into chops before serving.
For the garnish: Rinse yellow wax beans and blanch in boiling salted water for about 8-10 minutes. Drain and sprinkle with 1 tablespoon olive oil.
Drain chickpeas. Peel garlic. Puree chickpeas along with garlic, then pass through a sieve. Mix with 2 tablespoons oil, salt and cayenne pepper.
Serve pork chops with beans on the chickpea puree. Drizzle with some gravy if desired. Serve garnished with radicchio leaf.
