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About the Dish

  • Pesto


  • Garlic


  • 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


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.
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.
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.
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.
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.
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.
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.
Sprinkle sandwiches with Asiago and drizzle with pesto dressing. Enjoy!