Wow. It’s been a month since I last posted a recipe. It’s not that I’ve become a slackass or anything – quite the contrary, actually. I started running this summer, so have shaved some width off my volumps, plus I’ve seen a marvelous uptick in my evening social life – all of which are delightful developments I never expected to see in my 40’s. I mean, I have been cooking; in fact, I’ve got several recipes in the queue, so to speak, that I still need to write up. But I’m skipping those and going for the meal that I’m still licking off my lips. It was a crispy baked and breaded thick cut pork chop sitting atop smooth spiced beer-braised beans and melted spinach which filled my belly with just what I needed after a lunch-free day, a couple bike rides, and a quick run around the block. Oh, and Clayton’s out of town, so I needed comfort food because: lonely. And considering the near-freezing temperature already descending upon Boston, the warmth steaming off the plate was pretty damn welcome for more reasons than one.
Pork and Beans and Greens and Beer
1 center cut, 1″ thick, bone-in pork chop
1 can cannellini beans
8 oz fresh spinach leaves
6-8 cloves garlic
1 medium white onion
1 tbs butter
3-4 tbs EVOO
10 oz beer
1 egg
4 tbs flour
1 cup panko breadcrumbs
sea salt, cracked black pepper, paprika, parsley flakes, crushed red pepper, Chinese 5-spice
freshly grated parmesan cheese
I start by crushing and peeling my garlic cloves, then dicing my onion. This I set aside for a few minutes.
I then salt and pepper my chop, then first dipping it in flour…
… then coating it with beaten egg…
… and finally pressing breadcrumbs into the meat, coating it thoroughly.
I heat up an oven-safe skillet and melt my butter and EVOO into it until it foams.
Then I sear my chop on every meat-surface I can. This means front, back, and the exposed fat “seam” along the narrow edge by holding the chop up by the bone (which I frenched, BTW, to make it a better handle) and sear/rolling it in fat until it crisps to a golden brown. Then I throw the pan into the oven, which is preheated to 325°, for 15 minutes, flipping once to evenly cook through.
Meanwhile, I’ve sauteed my onions and garlic briefly in another glug of EVOO before dumping the can of beans into the pan.
I had intended to use chicken stock, but alas! I was out. So I grabbed one of Clayton’s crappy beers, just to add some depth of flavor.
I add a little more than half the can. It’s foamy. I let this simmer on high while the pork chop roasts in the oven, and while I clean and trim my spinach.
Oh, right — and I add spices! Paprika and parsley and lots of black pepper and a few shakes of crushed red pepper and a dash of sea salt and a smattering of 5-spice. This all thickens up nicely while the beer boils off.
When I have about 3 minutes left, I press and mix all my spinach leaves into the beanpot. It overflows at first, but…
At the last moment, I decide to grate some lovely parmesan cheese off a block onto the whole plate. My beans and greens are the gravy, and my crispy, crunchy, tender, moist, flavorful, and hearty pork chop is the main course. I tucked into this plate with complete abandon, savoring every unctuous bite. Frankly, I couldn’t eat it all – but I sure as hell tried.