- 2 thick boneless pork chops (ideally with good fat caps)
- 1 tablespoon neutral cooking oil
- 3 tablespoons butter
- 1 yellow onion peeled and diced
- 1 head of fennel with fronds
- 4 cloves garlic minced
- 1 jalapeño trimmed and minced
- 1 pint cherry tomatoes halved
- 10 ounces green beans trimmed
- 2 cups chicken stock
- 1 can navy beans drained
- 1 teaspoon dry thyme
- Crushed red pepper to taste
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
Cook the Pork:
Preheat oven to 375ºF. In a wide sauté pan, heat the neutral cooking oil over medium heat until very hot. Pat the pork dry and season all over with salt and pepper. Place the pork chops in the pan and cook without moving for 5 minutes until very well-browned. Flip and cook for 1-2 minutes more. Turn the pork chops on their sides and fry the fat caps for 45 seconds. Transfer the pork to a plate and keep the sauté pan on medium heat.
Fry the Fennel and Onions :
Prepare the Broth:
Add the minced garlic and jalapeño and cook for 45 seconds until fragrant.
Add the cherry tomatoes and toss to combine. Cook for 1-2 minutes until just softened. Add the green beans and cook another minute or two. Sprinkle all the vegetables with salt and pepper.
Pour in the chicken stock and bring to a boil, scraping any browned bits stuck to the bottom. Note: If you’d like the dish to be a bit more brothy, add more chicken stock.
Add the drained beans and boil the broth for 5 minutes until reduced slightly. Season with thyme and crushed red pepper.
Calories: 449kcal | Carbohydrates: 20g | Protein: 31g | Fat: 29g | Sodium: 236mg | Fiber: 4g | Sugar: 9g | Vitamin C: 51mg