Braised Green Beans Potatoes And Pork Chops

• 4 (8 ounce) center-cut pork chops
• 4 tablespoons extra virgin olive oil (Split)
• 2 teaspoons fine sea salt
• 2 teaspoons ground black pepper
• 2 fresh garlic cloves (Minced)
• 1 cup red onion (Medium Diced)
• 1/4 cup white zinfandel wine
• 8 cups ham stock
• 1 lb fresh green beans (Blue Lake, Trimmed)
• 2 lbs yukon gold potatoes (Medium Diced)
• 2 fresh bay leaves
• 4 black peppercorns
• 4 juniper berries
• 4 sprigs fresh marjoram
• 4 fresh thyme sprigs
• 4 parsley sprigs
• 4 sage sprigs (Purple Sage)
• 1/4 cup fresh flat-leaf parsley (Chopped)

1. Rub chops with 2-tablespoons olive oil. Season with 1-teaspoon salt, 1-teaspoon black pepper and rub garlic over both sides.
2. Place pork chops in a braising pan and sear both sides 1-2 minutes or until browned. Do not over crowd the pan. Remove chops and place on a plate.
3. Add onion and saute' for 2-3 minutes.
4. Add Zinfandel wine and reduce by one-half.
5. Add ham stock, pork chops, green beans and potatoes. Season with salt and pepper.
6. Place bay leaves, peppercorns, juniper berries, fresh herbs in cheesecloth, tie-off with string and place Sachet in pan.
7. Bring to a full-boil, reduce to a simmer covered for 30-35 minutes, or until beans are tender.
8. Serve Brasied Green Beans in warm bowls.
9. Garnished with fresh chopped parsley.

center, extra virgin olive oil, salt, ground black pepper, garlic, red onion, white zinfandel wine, ham stock, green beans, gold potatoes, bay leaves, black peppercorns, berries, marjoram, thyme, parsley sprigs, sage, parsley

Taken from www.food.com/recipe/braised-green-beans-potatoes-and-pork-chops-373147 (may not work)