Pork Chop

1 pork chop, bone-in

4 sprigs, fresh thyme

3 cloves garlic, peeled, smashed

2 Tbsp. butter, cubed

3 Tbsp. canola oil

Kosher salt

Black pepper

White Beans and Chard

1 14-oz. can white beans, strained and rinsed

3 Tbsp. extra virgin olive oil

2 slices bacon, sliced, chopped

1/4 yellow onion, minced

1 Tbsp. grain mustard

1 pinch chili flakes

2 Tbsp. apple cider vinegar

1 1/2 cups Swiss chard

1/4 cup chicken stock

3 Tbsp. butter, unsalted, cubed

  • Heat skillet. Season pork chop with salt and pepper. Heat canola oil in skillet. Sear pork chops on both sides. Add butter, smashed garlic, and thyme. Baste the pork chop. Take pork chop out and let rest on sheet tray.  
  • Drain the excess oil out of the pan. Add bacon and let render. Add onion to bacon fat. Sautee until soft. Add cider vinegar. Let reduce. Add grain mustard. Add pinch of chili flake. Add beans. Sautee together. Add chicken stock. Add chard. Sautee. Add butter.
  • Plate the bean/chard on dish with pork chop on top. Super easy clean up with only one pot!