- 1 1/4 cups shelled fava beans (about 2 1/2 pounds unshelled)
- 1 cup pearl onions
- 1 tablespoon extra-virgin olive oil
- 4 (8-ounce) bone-in center-cut pork chops, trimmed
- 1 teaspoon sea salt, divided
- 1 cup dry white wine
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoon black pepper
- 4 garlic cloves, crushed
- 3 fresh myrtle leaves, coarsely crushed
- 3/4 cup water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
1. Cook fava beans in boiling water 1 minute. Drain and rinse with cold water. Drain. Remove and discard tough outer skins from beans. Cook onions in boiling water 1 minute. Drain and rinse with cold water; drain. Pinch stem end of each onion; discard peels. Combine beans and onions; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Stir in 1/4 teaspoon salt, wine, thyme, pepper, garlic, and myrtle; cook 1 minute, scraping pan to loosen browned bits. Return pork to pan. Reduce heat, and cook 4 minutes; turn pork occasionally.
3. Add bean mixture, 1/2 teaspoon salt, 3/4 cup water, parsley, and basil to pan. Cover and cook 12 minutes. Remove pork from pan. Bring bean mixture to a boil; cook until reduced to 2 cups (about 4 minutes). Discard myrtle. Serve bean mixture with pork chops.
Calories:463 Fat:13.8g (sat 4.1g,mono 6.9g,poly 1.4g)
Efisio Farris, Cooking Light, MARCH 2009