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About the Dish

  • Pesto

    Pesto

  • Garlic

    Garlic

  • Lemon

    Lemon

  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Ciabatta Rolls

    Ciabatta Rolls

  • Pork Chops

    Pork Chops

  • Snap Beans

    Snap Beans

  • Salad Tomatoes

    Salad Tomatoes

  • Asiago Cheese

    Asiago Cheese

METHOD

1
Heat oven to 450° F. Prepare your mise en place: Split ciabatta. Halve lemon, and juice 1 half, about 1 tablespoon juice (save remaining half for another use). Peel and chop garlic. Trim away snap bean tips; cut beans into 2-inch pieces.
2
In a small bowl, whisk together pesto, garlic, lemon juice and 1 teaspoon olive oil. Season with 1/4 teaspoon Campfire Salt and pepper to taste.
3
Brush cut sides of ciabatta with a total 1 teaspoon olive oil. Place cut-side up on baking sheet. Bake until crunchy and deeply toasted, about 6 minutes.
4
While the bread toasts, season pork chops on all sides with a total 1/4 teaspoon Campfire Salt and a generous grinding of pepper. Place a skillet over medium-high heat. Add 1/2 teaspoon olive oil. When oil is shimmering, add pork. Cook without disturbing until seared and browned on the bottom, about 3 minutes.
5
Flip pork, and add beans to the pan. Sear chops on the second side while gently stirring beans around them, about 3 minutes. If the seasoning begins to scorch or blacken, reduce the heat.
6
Place a piece of toasted ciabatta cut-side up on each serving plate. Top with pork, and set aside to rest. Divide beans between the plates.
7
Warm remaining 1/2 teaspoon olive oil in the skillet, stirring to loosen the pan drippings. Add tomatoes, and stir to coat. Cook until tomato skins begin blister and char in spots, about 3 minutes. (It’s fine if a few tomatoes burst and release their juices.) Taste and adjust seasoning as desired with Campfire Salt. Spoon tomatoes over pork chops.
8
Sprinkle sandwiches with Asiago and drizzle with pesto dressing. Enjoy!