The Pork Chop with Parmesan Butter Beans & Wild Dandelion
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Ingredients

  • Beans

    • 1/2 cup dry butter beans
    • 1 ham hock
    • 1 carrot
    • 1 celery
    • 1 onion
    • 1/2 gallon of water
    • 1/4 pound butter
    • 1/4 cup grated parmesan cheese
  • Salad

    • 1/2 cup dry butter beans
    • 1 ham hock
    • 1 carrot
    • 1 celery
    • 1 onion
    • 1/2 gallon of water
    • 1/4 pound butter
    • 1/4 cup grated parmesan cheese
    • 1 bunch of dandelion
    • 1 bulb of fennel
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon sherry vinegar
  • Marinade

    • 1/2 cup dry butter beans
    • 1 ham hock
    • 1 carrot
    • 1 celery
    • 1 onion
    • 1/2 gallon of water
    • 1/4 pound butter
    • 1/4 cup grated parmesan cheese
    • 1 bunch of dandelion
    • 1 bulb of fennel
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon sherry vinegar
    • 1/2 cup extra virgin olive oil
    • 1 tablespoon fennel seeds
    • 1 tablespoon chopped garlic
    • Salt/pepper

Preparation

Baking Directions:

Marinate the 14 oz. pork chop in extra virgin olive oil, fennel seed and garlic for 24 hours. Grill and serve with a salad of wild dandelion (slightly bitter, deep green, tangy flavor) and sliced fennel (which has been pickled in rice vinegar). Soak the beans overnight in water, along with the ham hock, carrot, celery, and onion. Cook until just al dente with minimal resistance. The beans are then reheated with butter and parmesan cheese.

Recipe tags

Easy American

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