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About the Dish

  • Yellow Onion

    Yellow Onion

  • Garlic


  • Tomato Sauce

    Tomato Sauce

  • Oregano


  • Dried Dill

    Dried Dill

  • Butter Beans

    Butter Beans

  • Sherry Vinegar

    Sherry Vinegar

  • Porterhouse Bone-in Pork Chop

    Porterhouse Bone-in Pork Chop

  • Greek Yogurt

    Greek Yogurt

  • Lemon



Prepare your mise en place: Peel and halve onion. Thinly slice onion. Peel and chop garlic. Halve lemon. Cut half of the lemon into wedges. Squeeze 2 teaspoons juice from other half. Pick and chop oregano.
Warm 2 teaspoons olive oil in saucepan over medium-high heat. Stir in onion; cook 3 minutes, stirring often. Stir in garlic, tomato sauce, 1/4 teaspoon oregano, 1/4 teaspoon dill, butter beans, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer, stirring occasionally, until butter beans are tender, about 20 minutes. The beans should cook in a little bubbling sauce, so add a splash of water if mixture gets dry before butterbeans are done.
While butter beans cook, on a plate stir together vinegar, 1/4 teaspoon oregano, 1/4 teaspoon dill. Add pork chops to marinate at room temperature for 20 minutes, flipping midway.
In a small bowl, stir together yogurt, lemon juice, remaining oregano, and remaining dill. Season to taste with kosher salt and black pepper. Cover and refrigerate until needed.
Season pork all over with 1/4 teaspoon kosher salt and black pepper. Heat 1 teaspoon olive oil in a skillet over medium-high heat. When shimmering, add pork (leave any standing liquid on plate) and cook without disturbing until browned, about 3 minutes. Flip and cook until well-browned and firm to the touch, 2 to 3 minutes more. This will yield a juicy, rosy-centered chop. If you prefer a hot center with no pink, cook 1-2 more minutes on each side.
Divide butter beans on dinner plates. Top each with a chop and a dollop of yogurt sauce. Serve warm with lemon wedges to squeeze over the dish.