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Pork chop with Fagioli all ‘Ucceletto

Directions

Pork Chops:
In a large resealable plastic bag mix the water with the salt and the sugar

Add the pork chops seal the bag and let them marinate for at least 5 hours or overnight.

Take the pork chops out of the marinade and dry well.

Flavor with Nick’s rub on both sides

In each of two large pans add ½ of the oil and cook over medium heat until the oil starts to
sizzle.

Add two pork chops to each pan and cook for 3 minutes per side.

After you turn the pork chops the first time add a tablespoon of butter to each pan and baste the
pork chops with it.

Take the chops out of the pan dispose of the oil.

Add ½ of the warm fagioli all’uccelletto in each pan and cook over medium heat until they start
to simmer, stirring well about 3 minutes.

Place two of the pork chops on top of the beans in each pan reduce the heat to medium-low and
cook 5 more minutes

The pork chops are ready to be served!

 

For the Fagioli all”Uccelletto:

Add the oil to the pan and cook over medium heat.

Add the onion and the garlic, stir well, and cook for 3 minutes, until soft.

Add Nick’s Rub, stir well and cook 2 more minutes.

Add the basil and rosemary, stir well, and cook for 2 more minutes.

Add the chopped tomatoes stir well and cook for two more minutes.

Add the cannellini Beans stir well cook for two more minutes.

Cover the pot reduce the heat to medium-low and cook for3 more minutes.

The beans are ready to be served.

Ingredients:

Pork chops:

4 bone-in pork chops 10-12 ounces each

3 tablespoons of sugar

3 tablespoons of salt

3 cups of water

1 tablespoon of Nick’s rub (see below)

4 tablespoon of extra light olive oil

2 tablespoons of softened butter.

1 portion of Fagioli all”uccelletto (see below)

 

Nick’s Rub:

1 tbsp of onion powder

1 tbsp of garlic powder

1 tbsp of paprika

1 tbsp of salt

1 tbsp of pepper

 

For the Fagioli all”Uccelletto:

3 tablespoons of extra virgin olive oil

½ cup of finely chopped white onion

4 garlic cloves sliced

2 teaspoons of Nick’s Rub (see above)

1 Tablespoon of chopped Fresh Basil

1 Tablespoon of chopped Fresh Rosemary

12 cups of chopped and drained canned Italian tomatoes. (Set the juice aside for later)

1 can (15 -15.5 ozs.) of cannellini beans drained