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About the Dish

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Tomato Sauce

    Tomato Sauce

  • Oregano

    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

    Lemon

METHOD

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.