Balsamic Grilled Pork Chop with Carmelized Fennel, Date, Almond and Borlotti Bean Warm Salad
Serves 2, but I made a stuffed mushroom as well so there was enough salad for 4 serves.
- 2 pork chops, bone in
- 1/2 cup balsamic vinegar
- Olive oil, salt and pepper
- 1 can of borlotti beans, rinsed and drained
- 1 fennel bulb, shaved
- 2 tbsp fennel seeds
- 1/4 cup white wine
- 3/4 cup chopped dates
- 1/2 cup chopped oregano
- 1 tbsp sugar
- 1/4 cup almonds
Marinate the pork in the balsamic, seasoned with olive oil, salt and pepper, for anywhere from an hour to overnight. To cook, grill (indoor grill pan is fine) for 3 minutes on each side, adding the remaining balsamic over the pork as you go. Let rest for 5 minutes before serving.
Saute the fennel and fennel seeds in olive oil, salt and pepper for about 5 minutes. Add everything but the wine and beans, and cook for about 10 minutes. Add the wine and beans and cook for another 5-10 minutes. Serve warm with the pork (I also roasted a mushroom with rosemary and topped with cheese).