Sardinian Pork Chops with Fava Beans


Ingredients

  • 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

 

Preparation

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.

Nutritional Information

Calories:463 Fat:13.8g (sat 4.1g,mono 6.9g,poly 1.4g)

Protein:47.7g

Carbohydrate:36.7g

Fiber:12g

Cholesterol:98mg

Iron:5.2mg

Sodium:668mg

Calcium:103mg

Efisio Farris, Cooking Light, MARCH 2009

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