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parmesan butter beans and wild dandelion
Active time: 1 hour
Total time: 3 hours plus overnight marinating Serves: 4

Posted by A Bite To Eat Published See A Bite To Eat's 257 projects »
  • Step 1

    In a small bowl, stir the fennel seeds and minced garlic into the 1/4 cup of olive oil.

  • Step 2

    In a glass baking dish, rub the fennel seed oil over the pork chops. Cover and refrigerate overnight.

  • Step 3

    In a bowl, toss the sliced fennel with the rice vinegar and a generous pinch of the crushed red pepper flakes. Season with salt and pepper and refrigerate overnight.

  • Step 4

    Drain the soaking beans. In a large saucepan, cover the beans, ham hock, carrot, celery rib and onion with 3 inches of water and bring to a boil.

  • Step 5

    Reduce the heat and simmer over low heat until the beans are tender, about 11⁄2 hours. Let the beans cool in the liquid, then drain, reserving some of the cooking liquid. Discard the vegetables and ham hock.

  • Step 6

    Light a grill. In a small bowl, combine the cayenne, celery salt, curry powder and 1/2 teaspoon each of salt and pepper. Sprinkle the spice mixture all over the pork chops.

  • Step 7

    Grill over moderately high heat, turning frequently, until just cooked through, about 15 minutes. Transfer the pork chops to a platter and let rest for 10 minutes.

  • Step 8

    Meanwhile, melt the butter in a large skillet. Add the beans, a few tablespoons of their cooking liquid and the beef demiglace and cook over moderately low heat until the beans are warm and nicely glazed, about 5 minutes. Stir in the Parmigiano- Reggiano and parsley.

  • Step 9

    Toss the dandelion greens with the fennel and drizzle with olive oil. Mound the salad in the center of 4 plates and top with a pork chop. Spoon the beans alongside, drizzle with olive oil and serve.
    Note: Demiglace is a stock that is reduced to a syrupy consistency and is often the secret to a good restaurant sauce.

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