Pork Chops with Crisp Ventrèche and White Bean Ragu
Amanda Freitag chef bio | Yield: 4 | Cook Time: 30 minutes
Double-cut pork chops are baked and topped with a golden pancetta crust in Chef Amanda Freitag's delicious recipe.
- 4 Berkshire Pork Milanese Chops
- 1 package Ventrèche, cubed
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary
- 3 garlic cloves
- 2 cups French Coco Tarbais Beans, soaked and cooked through, liquid reserved
- 4 cups escarole, cleaned, dried and rough chopped
- Extra-virgin olive oil, as needed
- Salt and freshly-ground black pepper, as needed
- Preheat oven to 400 degrees F.
- In a food processor fitted with a sharp blade, place cubed ventrèche, thyme, rosemary and garlic cloves. Pulse until finely ground and set aside.
- In a large, oven-safe skillet over high heat, sear the pork chops on both sides until golden brown. Place the chops on a sheet pan and cook in oven for about 10-12 minutes or your preferred doneness. An internal temperature of medium-rare will register 140 degrees F on an instant-read thermometer.
- Meanwhile, in a deep sauce pan over medium high heat warm the beans and season to taste. Add in the escarole and stir until lightly wilted. Reserve off heat.
- Heat a large sauté pan over high heat and add the ventrèche mixture, stirring constantly and breaking up and large chunks. Cook until all the fat is rendered and the meat is crispy.
- In a shallow bowl or high sided plate, spoon the bean/escarole mixture. Place the finished pork chop on top of the beans and top the pork chop with crispy ventrèche and the fat. Serve while hot and bubbly!