Pork Chops With Fava Beans (Porcu Kin Ava Frisca)

• 1 1/4 cups shelled fava beans (about 2 1/2 pounds unshelled)
• 1 cup pearl onions
• 1 tablespoon extra-virgin olive oil
• 4 (8-ounce) bone-in center-cut pork chops, trimmed
• 1 teaspoon sea salt, divided
• 1 cup dry white wine
• 2 teaspoons chopped fresh thyme
• 1/4 teaspoon black pepper
• 4 garlic cloves, crushed
• 3 fresh myrtle leaves, coarsely crushed
• 3/4 cup water
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

1. Cook fava beans in boiling water 1 minute. Drain and rinse with cold water. Drain. Remove and discard tough outer skins from beans. Cook onions in boiling water 1 minute. Drain and rinse with cold water; drain. Pinch stem end of each onion; discard peels. Combine beans and onions; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Stir in 1/4 teaspoon salt, wine, thyme, pepper, garlic, and myrtle; cook 1 minute, scraping pan to loosen browned bits. Return pork to pan. Reduce heat, and cook 4 minutes; turn pork occasionally.
3. Add bean mixture, 1/2 teaspoon salt, 3/4 cup water, parsley, and basil to pan. Cover and cook 12 minutes. Remove pork from pan. Bring bean mixture to a boil; cook until reduced to 2 cups (about 4 minutes). Discard myrtle. Serve bean mixture with pork chops.

fava beans, pearl onions, extravirgin olive oil, pork chops, salt, white wine, thyme, black pepper, garlic, myrtle leaves, water, parsley, fresh basil

Taken from www.myrecipes.com/recipe/pork-chops-with-fava-beans-porcu-kin-ava-frisca (may not work)