Small pot
Ovenproof skillet
- 2 pork chops thick, bone-in
- 1 tablespoon neutral cooking oil for frying
- 1 pint pearl onions
- 1 fennel bulb cored and thinly sliced into wedges
- 3 tablespoons butter
- 8 ounces fresh or frozen peas
- 14 ounces drained and rinsed beans lupini, cannellini, or chickpeas
- ½ cup chicken stock
- 1 teaspoon dry thyme
- Salt, pepper, and crushed red pepper to taste
Prepare the Pearl Onions:
Sear the Pork Chops:
Preheat oven to 400ºF. Pat the pork chops dry and season all over with salt and pepper.
Heat the oil in an ovenproof skillet over high heat until very hot. Add the pork chop and cook without moving for 5 minutes until very well seared on one side Flip and arrange the sliced fennel bulb and peeled pearl onions around the pork in the skillet.
Transfer to the oven and bake for 10-12 minutes or until the pork reaches 135ºF.
Remove the skillet from the oven and return to the stove top. Transfer the pork to a plate and cover with foil and rest for 5-10 minutes as you finish the rest of the recipe.
Cook the Beans and Peas:
Return the skillet to medium heat and melt the butter into the onions and fennel.
Once the butter is melted and frothy, add the beans and peas and season all over with salt, pepper, and crushed red pepper. Add the thyme. Cook for 1-2 minutes.
Pour in the chicken stock and scrape up anything stuck to the bottom of the skillet. Bring to a boil and then reduce heat and simmer for 5 minutes until the sauce is reduced and thickened slightly. Taste and season again to your preferences.
Calories: 746kcal | Carbohydrates: 79g | Protein: 52g | Fat: 28g | Sodium: 803mg | Fiber: 23g | Sugar: 17g | Vitamin C: 77mg