Asking the butcher for a center cut, bone in pork chop is a good start, asking to have them 1 inch thickness is even better. This cut is the “steak” cut of the pig. You’ll see that it’s almost the same as a porterhouse steak, just less expensive!
What you’ll need:
2 – 1 inch thick center cut, bone in, pork chops
2 sprigs of rosemary, thyme, and Sage
kosher Salt and black pepper
1 can of black beans (do not drain)
For the Misenplace:
Remove the herbs from their stems, and chop finely. (you can use a food processor)
Mince 1 large clove of garlic
Dice 1 medium onion
For the recipe:
Combine 2 tablespoons of olive oil, the chopped herbs, salt, pepper in a small bowl. This is our marinade.. It’s time to get a bit dirty. Rub the marinade into to pork, were not looking to destroy the meat, just massage it gently with the marinade. Place the pork on a platter and set aside.
Allow the pork to sit for about 30 minutes.
When you’ve decided that the pork has marinated enough (I waited 1 hour) place them on an oven safe pan, sprinkle with salt and broil the pork chops for 10 minutes each side (if your chops are thinner, the cooking time will be less).
After the first 10 minutes are up, remove the pork chops and flip them over and brush them with any left over olive oil and herbs. Cook for another 10 minutes.
You can test doneness by using a Thermometer until the internal temperature reaches 159 degrees. When the pork is cooked, carefully remove it from the broiler (the pan will be stupid hot, so be cautious)
In a medium saute pan, heat 2 tablespoons of olive oil. Add the garlic, and onions to the oil and cook on low for 7 minutes just until the onions become soft.
Add the beans, 1 cup of water, a sprig of thyme and rosemary (traditionally it’s cilantro, you can use that if you want) vinegar and salt and pepper.
Cook for about 10 minutes. After the 10 minutes are up, use a fork and randomly smash some of the beans to thicken the juices.
Serve with the beans, spooned over steamed white rice. Place a pork chop on top, and drizzle olive oil lightly over top the pork chop.