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About the Dish

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Tomato Sauce

    Tomato Sauce

  • Butter Beans

    Butter Beans

  • Oregano

    Oregano

  • Dried Dill

    Dried Dill

  • 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, halve and thinly slice onion. Peel and chop garlic. Halve lemon; cut 1 half into wedges, and squeeze 2 teaspoons juice from the other half. Pick and chop oregano leaves.
2
Place a saucepan over medium-high heat, and add 2 teaspoons olive oil. When oil shimmers, add onion. Cook, stirring often, until onion begins to turn transparent, about 3 minutes. Stir in garlic. Stir in tomato sauce. Add butter beans, 1/4 teaspoon oregano, 1/4 teaspoon dill, 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 butter beans are done.
3
While butter beans cook, on a plate stir together vinegar, 1/4 teaspoon oregano and 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 1/4 teaspoon black pepper. Place a skillet over medium-high heat, and add 1 teaspoon olive oil. When oil is shimmering, add chops (leave any standing liquid on plate), and cook without disturbing until browned, about 3 minutes. Flip and cook until well-browned on the other side 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 between 2 dinner plates. Top each with a chop and a dollop of yogurt sauce. Serve warm with lemon wedges to squeeze over the dish.