Pork Chops With Cranberry Beans and Thyme

• 4 pork chops, each 8 oz. and 1 inch thick
• 4 pancetta or 4 bacon, slices
• sea salt & freshly ground black pepper, to taste
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 4 garlic cloves, crushed
• 1 shallot, minced
• 3 cups chicken stock
• 2 cups shelled fresh cranberry beans
• 1 tablespoon minced fresh thyme
• 2 tablespoons tomato paste
• 2 tablespoons whole grain mustard
• 12 cup coarsely chopped fresh flat-leaf parsley

1. Working with 1 pork chop at a time, wrap a pancetta slice around the outer edge of each chop.
2. Secure with a toothpick, season the chop with salt and pepper, and set aside.
3. In a saucepan over medium heat, warm 2 Tbs.
4. of the olive oil.
5. Add the garlic and shallot and saute until lightly golden, about 2 minutes.
6. Add the stock and bring to a boil.
7. Add the cranberry beans and thyme and simmer until the beans burst, about 10 minutes.
8. Stir in the tomato paste and mustard, and season well with salt and pepper.
9. Turn off the heat but leave the saucepan on the burner to keep warm.
10. In a large saute pan over medium-high heat, warm the remaining 2 Tbs.
11. olive oil until shimmering.
12. Add the pork chops and cook, turning once, until they are golden brown on both sides and the pancetta is crispy, 4 to 6 minutes per side.
13. If the chops are browning too fast, reduce the heat to medium.
14. Divide the warm beans among individual plates, top each portion with a pork chop and sprinkle with the parsley.
15. Drizzle with a little olive oil and serve immediately.

pork chops, pancetta, salt, extra virgin olive oil, garlic, shallot, chicken stock, cranberry beans, thyme, tomato paste, whole grain mustard, parsley

Taken from www.food.com/recipe/pork-chops-with-cranberry-beans-and-thyme-417735 (may not work)