Sonoma County Meat Co. did the heavy lifting on these pork chops. Pre-marinated in a sweetly spicy brine, all you have to do is sear them in a cast-iron and leave them to finish cooking in the oven. Makes 2-3 servings.
14-16 oz boneless maple brined pork chops
3 cloves garlic, smashed with skin on
Cooked cannellini beans, drained and rinsed
1 lemon, cut into wedges
1 pinch parsley
You probably have:
Salt & pepper
Preheat oven to 425ºF. Heat a bit of olive oil in a large oven-safe pan, and sear the pork chop on all sides. Add baby broccoli and cannellini beans to the same pan, being careful of splatters from the hot oil. Tuck garlic cloves and lemon around the meat and veggies.
Place pan in hot oven and bake for about 15-20 minutes, or until the pork chop’s internal temperature reads about 145ºF (for medium-rare).
Remove the entire pan from the oven and let rest for about 10 minutes. Slice the pork, and stir the beans and veggies in with the pan juices.
Note: your pork chops may arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the chops are thawed, usually in about an hour.