Pork Chops with Green Beans and Potatoes

November 4, 2015
Dinner, Winter, Fall, Comfort Food, B-Team Recipes

Watch Stephanie demonstrate this comfort food dish

Serves: 4

Green Beans and Potatoes
2½ pounds Yukon Gold potatoes, scrubbed
¾ pound French-style green beans (haricot vert), trimmed
Kosher salt

1. Put the potatoes in a large pot, cover with cold water by 2 inches, and add 2 tablespoons of salt. Bring to a boil, cover, and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain well and place on a baking sheet to cool. (At this point, the potatoes can be stored in the refrigerator for 24 hours.) When cool enough to handle, peel and cut into a 1-inch dice.

2. Prepare an ice bath. Bring a large pot of water to a boil; add 2 tablespoons of salt and the green beans, and cook until the green beans are crisp-tender, about 4 minutes. Drain well, plunge into the ice water, and let sit for 2 minutes. Drain again and place on a sheet pan lined with paper towels to dry. The green beans can be made a day ahead and stored, covered, in the refrigerator.

Chopped Pesto
½ cup extra virgin olive oil
1 small clove garlic, finely chopped
Pinch of red pepper flakes
2 tablespoons finely chopped toasted pine nuts, almonds or walnuts
1 cup loosely packed flat leaf parsley leaves, finely chopped
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar

Whisk together the oil, garlic and pepper flakes in a small bowl. Mix in the parsley and nuts and season with salt and pepper. The pesto can be made up to this point 4 hours in advance, and stored (covered) at room temperature. Just before serving, add the vinegar.

Pork Chops
6 cups cold water
1/3 cup kosher salt
1/3 granulated pure cane sugar
10 whole black peppercorns
8 sprigs savory or thyme
2 cloves garlic, smashed
1 pinch red chile flakes
4 10-ounce bone-in center cut pork chops, trimmed of excess fat, rinsed, and patted dry
4 tablespoons rendered pork fat (not lard) or canola oil, plus more if needed for the potatoes and green beans
2 shallots, finely diced
2 cloves garlic, smashed
1 tablespoon finely chopped fresh savory or thyme
Cooked Yukon Gold potatoes, above
Cooked green beans, above
Kosher salt and freshly ground black pepper

1. Combine the water, sugar, salt, peppercorns, savory, garlic and chile flakes in a medium saucepan, bring to a boil over high heat, and cook until the salt/sugar is dissolved, about 5 minutes. Remove from the heat and let cool completely, about 20 minutes.

2. Put the pork chops in a 9-inch baking dish, add the cooled brined, cover with dish with plastic wrap, and refrigerate the pork for at least 4 hours and up to 8 hours. (Brining longer than 8 hours will change the texture of the pork significantly and is not recommended.)

3. Thirty minutes before cooking the chops, remove them from the brine, rinse with cold water, and pat dry. Put the chops on a plate and let sit at room temperature.

4. Heat the pork fat in a large sauté pan over medium heat until it begins to shimmer. Season the pork lightly with salt (as there was salt in the brine) and liberally with pepper. Cook the chops until the bottom is golden brown, about 5 minutes. Turn the chops over and continue cooking for 3 minutes longer, then remove from the heat, cover the pan, and let sit for 5 minutes. Remove the chops to a plate and loosely tent to keep warm.

5. There should be about 4 tablespoons of rendered fat left in the pan; if there isn’t, add more pork fat or canola oil and heat over medium heat until the oil begins to shimmer. Add the shallots, garlic cloves, salt and pepper and cook until soft. Add the greens, salt and pepper and cook for 2 minutes. Add the potatoes and cook, stirring occasionally, until heated through and coated in the shallot mixture, about 5 minutes. Season well with salt and pepper and transfer to a platter. Top with the pork chops and any accumulated juices from the pork, and drizzle each chop with some of the pesto.