Ingredients Jump to Instructions ↓

  1. 6 Center-cut pork chops - (8 oz ea)

  2. 3 tablespoons 45ml Essence - divided

  3. 3/4 cup 46g / 1.6oz All-purpose flour

  4. 1/4 cup 15g / 1/2oz Cornstarch Salt - to taste Freshly-ground black pepper - to taste Slow Cooked White Beans

  5. 3/4 lb 340g / 11oz Dried Great Northern beans - picked over to Remove any broken beans and stones

  6. 1/2 lb 227g / 8oz Bacon - diced

  7. 1 cup 62g / 2 1/5oz Chopped yellow onions

  8. 1 teaspoon 5ml Cayenne pepper

  9. 1 teaspoon 5ml Essence

  10. 1 1/2 teaspoons 7 1/2ml Salt

  11. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  12. 2 teaspoons 10ml Minced garlic

  13. 1 Chopped tomatoes - (14 1/2 oz) - with their juices

  14. 1 Lager or ale - (12 oz)

  15. 1/2 cup 164g / 5.8oz Cane syrup or molasses

  16. 1/2 cup 80g / 2.8oz Light brown sugar - (packed)

  17. 1/2 cup 118ml Chicken stock

  18. 1/2 cup 118ml Canadian whiskey

  19. 2 tablespoons 30ml Whole grain mustard

  20. 1 tablespoon 15ml Worcestershire sauce

  21. 2 Bay leaves Caramelized Onions

  22. 4 oz 113g Unsalted butter

  23. 2 lbs 908g / 32oz Yellow onions - peeled, and Thinly sliced

  24. 2 teaspoons 10ml Chopped fresh thyme Salt - to taste Garnish

  25. 6 sections Fresh thyme - garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Season the chops on both sides with 2 tablespoons of the Essence. Combine the flour, cornstarch and remaining tablespoon of Essence in a shallow bowl. Dredge the pork chops in the flour mixture. In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side. Remove and drain on paper towels. Season lightly with salt and pepper. To serve, spoon the beans into the center of 6 large plates. Top with the pork chops and spoon the onions over the chops. Garnish each plate with thyme and serve immediately. For the Slow-Cooked White Beans: In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside. In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes. Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans. Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops. For the Caramelized Onions: In a large skillet or saute pan, melt the butter over medium-high heat. Add the onions and lower the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Add the thyme and salt to taste, and stir. Remove from the heat and keep warm until ready to serve. (Makes 2 cups) This recipe yields 6 servings.


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