Ingredients
4 pork rib chops, 1-inch thick
1 tablespoon olive oil
2 teaspoons garlic powder
2 (15 ounce) cans cannellini beans
1/4 cup hot sauce
2 teaspoons dried thyme leaves
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Premium German stovetop pressure cooker — spring-valve precision
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
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Season the pork chops with salt, pepper and garlic powder. Heat the oil in a dutch oven or large saucepot. Cook the pork chops in the oil for 12-15 minutes or until browned on both sides, turning once. Transfer to a dish. In the same pot, add the beans with their liquid, hot sauce and the dried thyme leaves and stir to combine. Return the pork chops to the pot. Heat to a boil, then reduce the heat to medium-low and simmer, covered, for 10 minutes or until the pork chops are no longer pink near the bone. Garnish with fresh chopped parsley, if desired.