Ingredients

The following ingredients have 4 Servings
  • 1/2 cup maple syrup
  • 1/3 cup apple cider vinegar
  • 2/3 cup olive oil + 2 tablespoons olive oil
  • 1 tablespoon of fresh thyme leaves + 4 sprigs
  • 6-8 fresh sage leaves
  • 3 10- ounce bone-in pork chops
  • 3 tablespoons butter
  • sea salt and fresh cracked pepper to taste
  • 1 tablespoon olive oil
  • 1 pound loose pork sausage
  • 1 peeled small diced yellow onion
  • 2 finely minced cloves of garlic
  • 8 ounces great northern beans (soaked in water over night)
  • 32 ounces chicken stock
  • 3 small diced stalks of celery
  • 3 peeled and small diced carrots
  • 1 tablespoon each fresh thyme leaves and chopped fresh sage
  • sea salt and fresh cracked pepper to taste

Instruction

  • In a bowl whisk together the maple syrup, vinegar, 2/3 cup olive oil, 1 tablespoon thyme leaves, sage leaves, salt and pepper (2 teaspoons salt and 1 teaspoon of pepper) to a bowl and whisk to combine.
  • Add the pork chops and submerge in a bowl or transfer to a plastic bag and marinate overnight in the refrigerator.
  • Add olive oil to a large rondeau over medium-high heat and cook sausage until cooked throughout, which takes about 6 to 8 minutes.
  • Next, add in the onions and garlic and saute for 4 to 5 minutes or until lightly browned and translucent.
  • Add in the beans and chicken stock and cook over medium-low heat for 20 to 25 minutes or until the beans are tender.
  • Finish with celery, carrots, herbs, salt and pepper and cook over low heat for 10 minutes or until the vegetables are tender. Keep warm, see note.
  • To cook the pork, pour 2 tablespoons of olive oil to a large cast-iron skillet over medium-high heat and add the pork chops once the oil begins to lightly smoke.
  • Immediately add in the butter and thyme sprigs and cook for 4 to 5 minutes per side or until the desired internal temperature is achieved, basting the pork constantly.