|2 servings||calories per servings 740||protein serving 67 g||carbs per serving 49 g||total fat per serving 30 g|
Beautiful bone-in porterhouse pork chops are pan-seared and served atop tender butter beans braised in a bright tomato sauce infused with oregano and dill, both herbs frequent in Greek cooking. It’s finished off with a dollop of rich yogurt and fresh lemon, another nod to Greek cuisine.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||13 g|
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.
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.
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.
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 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.)
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.
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...