Pork Chops with Fava Beans (Porcu kin Ava Frisca)

Cooking Light
Myrtle leaves have a flavor that's difficult to duplicate. If you can't find them, substitute bay leaves or a rosemary sprig. Use lima beans if fresh fava beans aren't available.
4 servings (serving size: 1 pork chop and 1/2 cup bean mixture)


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1 1/4 cups shelled fava beans (about 2 1/2 pounds unshelled)
1 cup pearl onions
1 tablespoon extra-virgin olive oil
4 (8-ounce) bone-in center-cut pork chops, trimmed
1 teaspoon sea salt, divided
1 cup dry white wine
2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
4 garlic cloves, crushed
3 fresh myrtle leaves, coarsely crushed
3/4 cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil


1. Cook fava beans in boiling water 1 minute. Drain and rinse with cold water. Drain. Remove and discard tough outer skins from beans. Cook onions in boiling water 1 minute. Drain and rinse with cold water; drain. Pinch stem end of each onion; discard peels. Combine beans and onions; set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Stir in 1/4 teaspoon salt, wine, thyme, pepper, garlic, and myrtle; cook 1 minute, scraping pan to loosen browned bits. Return pork to pan. Reduce heat, and cook 4 minutes; turn pork occasionally.

3. Add bean mixture, 1/2 teaspoon salt, 3/4 cup water, parsley, and basil to pan. Cover and cook 12 minutes. Remove pork from pan. Bring bean mixture to a boil; cook until reduced to 2 cups (about 4 minutes). Discard myrtle. Serve bean mixture with pork chops.

Created date

February 2009

Nutritional Information

Calories 463
Fat 13.8 g
Satfat 4.1 g
Monofat 6.9 g
Polyfat 1.4 g
Protein 47.7 g
Carbohydrate 36.7 g
Fiber 12 g
Cholesterol 98 mg
Iron 5.2 mg
Sodium 668 mg
Calcium 103 mg