Pork Chops is all about Chef Rahul’s love of pork & beans. On a trip to Coimbatore, Rahul was guided by his friend to visit a farm. The owners of this farm were growing pigs with love and care. This love reflected in the quality of the meat. The well marbled meat is delicious and very tender when cooked. To pair with this quality of meat the Rangoon vaal beans seemed perfect. These beans are the most beautiful white beans with a creamy texture. When Rahul first tasted the beans, it was immediate love.
SERVES: 4
COOKING TIME: for the dish – 1 hr for the dish, 12 hours for the white beans
INGREDIENTS
- 4pc Pork Chops (200gm each)
- 200ml olive oil
- 30gm rosemary chopped
- 30gm thyme chopped
- 300gm Rangoon vaal beans
- 400ml vegetable stock
- 120gm sundried tomatoes
- 20gm shallots chopped
- 10gm garlic chopped
- 50gm grated parmesan cheese
- 15gm butter
- 15gm parsley
- 20gm salt
- 15gm black pepper
- 30gm sage
- For cider glaze: 1L Apple juice & 500ml cider vinegar
PREPARATION:
- Marinate the pork chops with olive oil, rosemary, thyme, salt and black pepper. Grill it on a griddle or cook it in a pan roughly 8 mins on each side on moderate heat. After it is cooked on both sides let it rest for another 5mins before reheating and serving.
- Soak the dry Rangoon vaal beans in water for 12 hours. after soaking boil them in water with salt till they are tender but not over cooked. Cool and reserve for the
dish. - In a saute pan, melt butter. Saute shallots & garlic till they are cooked and translucent in colour. Add the cooked Tuscan beans and the vegetable stock. Reduce the stock till becomes a thick sauce. Mix in the grated Parmesan cheese and season with salt and pepper. Finish with parsley
- 4. For cider glaze tomatoes – simmer the apple juice and the vinegar together till they are reduced to a syrup. Toss the sundried tomatoes with the apple cider glaze and serve with the beans and pork chop
Recipe Credit: Chef Rahul Akerkar, Qualia
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