Pork chops with mustard crust and borlotti beans

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by: Vicky






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

Nutrition Facts
Pork chops with mustard crust and borlotti beans

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
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preparation

1.  First cook the beans with the whole garlic cloves, celery, sage and 2 tablespoons of the olive oil, then leave them to cool in the cooking water.

2.  Preheat the even to 465°F. if you have a separate grill, preheat that tee.

3.  To make the crust, put the mustard fruits into a food processor and process until chopped, then add the broad crumbs and finally the butter. Everything should come together in a paste. Chill in the freezer for about 10 to 15 minutes.

4.  Meanwhile, take the leaves of the broccoli rabe from their stalks and blanch them in boiling salted water for about a minute, to take away some of their bitterness. Drain and squeeze to remove the excess water. Chop the leaves very fine.

5.  Take the mustard fruit mixture from the fridge. Lay a sheet of parchment paper on your work surface. Spoon the mixture on top, then put another sheet of parchment paper on top and roll over it with a rolling pin, until the mixture has flattened out into a sheet of paste just a few millimeters thick. Put hack into the freezer.

6.  Cut each perk chop in half across the widths then flatten each piece to a thickness of about 2 inches and wrap each one with strips of pancetta.

7.  Heat a large ovenproof saute pan until medium-hot. Put in the sunflower or vegetable oil, season the pork and put it into the pan. Sauté until golden on both sides (a couple of minutes on each), making sure you keep the heat up inside the pan, otherwise the meat will steam rather than sear. You may need to cook the pork in two batches (just keep the just hatch on the side while you sauté the rest).

8.  Put the chops into the oven (if you have cooked them separately, put them hack together in one pan) for about 3 minutes. Take out of the oven and leave to rest.

9.  Take the crust from the fridge and, working very fast (as it will soften up almost immediately), out out 8 square or round pieces, roughly the same size and shape as each piece of pork. Put hack into the freezer for a few minutes to harden again.

10.  Lift each sheet cf crust with at fish slice and place on top of each piece of pork, than put into the even for about 4 to 5 minutes.

11.  Put 3 tablespoons of the olive oil into a saute pan, add the chopped garlic and chile, and fry for a few minutes until the garlic starts to color (but don't let it burn or it will taste bitter). Add the broccoli rabe and season. Toss around for a couple of minutes and turn the heat down.

12.  Take the pork out of the oven and put under the broiler (if you have a combined oven—grill, turn on your grill to high and, as soon as it is hot, put the pork underneath). Grill until the cruet becomes light golden (take care not to let it burn).

13.  Meanwhile, lift the beams from their cooking water and put in a separate pan. Add a ladle or two of the cooking water and the tomato passata (the beans should he quite soupy). Warm through and then season with salt and generously with pepper.

14.  Stir in the chopped parsley and spoon the beans onto warmed plates. Drizzle with the rest of the olive oil, then place the broccoli rabe on top. Take the pork from under the grill and arrange on top of the broccoli rabe.

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