Pork Chops with Fava Beans (Porcu kin Ava Frisca)

Myrtle leaves have a flavor that's difficult to duplicate. If you can't find them, substitute bay leaves or a rosemary sprig. Use lima beans if fresh fava beans aren't available.

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup bean mixture)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

463

Fat:

13.8g (sat 4.1g,mono 6.9g,poly 1.4g)

Protein:

47.7g

Carbohydrate:

36.7g

Fiber:

12g

Cholesterol:

98mg

Iron:

5.2mg

Sodium:

668mg

Calcium:

103mg