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Roasted Pork Chops with Sautéed Lima Beans

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As I mentioned a couple weeks ago, Kate recently gave me Stephanie Izard’s cookbook Girl in the Kitchen.

(source)

It’s a great cookbook filled with lots of pictures and also includes a lot of stories, tidbits of advice, etc.  It took me a solid week to get through reading the entire thing and I had a hard time selecting the first recipe I wanted to make.  Partly because there were so many good ones and partly because although this is Stephanie in the kitchen, it’s still Stephanie Izard the chef!  Many of the recipes are long or a bit complex.  Not hard necessarily, but just require more planning and cook time than I like on a week night. 

However, one recipe did stand out to me, not only because it sounded delicious, but also because I thought it was relatively straight forward and I could  easily modify it without disrupting the spirit of the dish too much.  This was Izard’s Roasted Pork Tenderloin with Fava Bean Salad.  Some of my modifications included swapping frozen lima beans for favas (fava’s are not in season right now and very difficult to find frozen), replacing an entire loin of pork in favor of two bone-in pork chops (it was just for me and Kate!) and simplifying the seasonings in the salad and the rub for the pork.  The result certainly tasted and looked like a restaurant caliber meal, but it required such little prep!

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There are three main components to the dish – the pork itself, the sautéed lima beans that go on top and a yogurt sauce that is served on the side.

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While three components to a dish may daunting, both because of preparation and because of the number of ingredients, this all came together so easily.  One of the reasons for this is that all components utilized the same major flavor components – dill and lemon.  I hate having to go out and buy an entire package of dill only to use a tablespoon of it and have the rest go to waste.  I used an entire small container of dill in this recipe so there was absolutely no waste.

To round out the meal, I also served the pork and lima beans with some roasted fingerling potatoes that I seasoned with a spice mixture I got in Istanbul’s Spice Bazaar.

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Overall, my first (modified) experience with Chef Izard’s book was a rousing success!  I heard a lot of “ooos” and “ahhs” from Kate, which is a true sign of a great dish!

Roasted Pork Chops with Sauteed Lima Beans – Serves 4 (Inspired by a recipe from Girl in the Kitchen)

Ingredients:

Pork Chops:

  • 2 lbs bone in pork chop (if you opt for pork tenderloin or boneless pork chop, you only need 1.5 lbs)
  • 2 TB finely minced dill
  • 1 TB sugar
  • 1 TB ground black pepper
  • 1.5 TB salt
  • 1/4 cup dijon mustard

Sautéed Lima Beans:

  • 1 bag of frozen lima beans, defrosted (can substitute fava beans if you can find)
  • 2 TB EVOO
  • 2 TB freshly squeezed lemon juice
  • 1 TB roughly chopped dill
  • 1/2 tsp red pepper flakes
  • S+P to taste

Dill Yogurt Sauce:

  • 1 cup greek yogurt
  • 2 TB finely chopped dill
  • 1 TB freshly squeezed lemon juice
  • S+P to taste

Directions:

Pre-heat oven to 400 degrees.

To make the rub for the pork chops, combine the 2 tablespoons of the minced dill, 1 TB sugar, 1 TB ground black pepper and 1.5 TB of salt in a small mixing bowl.

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To make the rub for the pork chops, combine the 2 tablespoons of the minced dill, 1 TB sugar, 1 TB ground black pepper and 1.5 TB of salt in a small mixing bowl.  Rub each of the four pork chops with 1 TB of dijon mustard.

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Evenly distribute the dill rub between each of the pork chops.

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Place the pork shops on a baking sheet (with sides) that has been sprayed with a bit of cooking spray.  Bone-in pork chops tend to have enough fat that this step isn’t necessary, but if you are working with pork tenderloins or boneless pork chop, I would definitely advise using cooking spray so they don’t stick to the pan.  Roast in the oven for approximately 30 minutes or until the internal temperature of the pork reaches 145 degrees.  Allow to rest for approximately 5 minutes to redistribute all of the juices.  Make sure you pour the pan juices onto the pork once you serve it to get optimum flavor!

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While the pork cooks, you can make the yogurt dip and the sautéed lima beans.  To make the dip, combine all the ingredients together and season with salt and pepper to taste.

For the lima beans, heat a large pan over medium heat.  Add oil and cook over medium heat until hot.  Add lima beans and cook for 5 minutes or until lightly browned.  Add salt, pepper, red pepper flakes, lemon juice, and dill and stir everything to combine.  Keep warm over low heat until ready to serve.

To put everything together, place a pork chop on each of the plates.  Top with a heaping mound of lima beans.  I think that it looks like a real restaurant dish if you serve the sauce in a line down the plate.  Garnish everything with fresh dill and a sprinkling of lemon juice.

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3 Responses to Roasted Pork Chops with Sautéed Lima Beans

  1. Looks really professional!
    PS Could eliminate one step in this by getting store bought tzatziki – Whole Foods sells a really good garlic one!

    • Yes good point! I always have lemon and yogurt on hard, so because I was using dill for everything else, I just figured I would make my own. The WF tzatziki (and many other brands) would be an excellent substitute.

  2. This was sooooo good. Keep in the rotation please!!

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