
Pork chops with mustard crust and borlotti beans

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The crust here, which is made with mostarda di Cremona, gives a nice crunch to the meat and protects its interior texture. If you are using dried beans, first soak them for 12 hours in cold water out of the fridge. If you can't find cime di rapa (broccoli rabe), you could use broccoli.
ingredients
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serves: 4
1 3/4 cups fresh borlotti (cranberry, beans, or 3/4 cup dried borlotti beans soaked in cold water for 24 hours)
3 whole garlic cloves
1 clove garlic (chopped)
1 celery stall
1 small bunch of sage
1/3 cup extra virgin olive oil
1/3 cup mustard fruits
1/3 cup bread crumbs
2 tablespoons butter (softened)
2 bunches of broccoli rabe (cime di rapa )
4 pork chops
8 slices thin of pancetta
2 tablespoons sunflower or vegetable oil
1 green chile pepper (deseeded and chopped)
2 tablespoons tomato passata
handful of chopped parsley
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 980
- Total Fat: 46.7 g
- Saturated Fat: 11.8 g
- Trans Fat: 0.3 g
- Cholesterol: 186 mg
- Sodium: 484.8 mg
- Total Carbs: 65 g
- Dietary Fiber: 24.8 g
- Sugars: 2.1 g
- Protein: 76.2 g
preparation

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