Ingredients
The following ingredients have 4 Servings
- 4 thick cut pork chops; sliced off the bone (, bones reserved)
- 3-15 oz cans Great Northern beans; drained and rinsed
- 2 carrots; diced
- ½ large onion; diced
- 2 celery stalks; diced
- 4 cloves garlic; minced/grated
- 6 slices bacon; cut into pieces
- 1-14 oz package smoked sausage; halved & diced
- 1 cup red wine
- 1-48 oz can chicken broth
- 1-28 oz can diced tomatoes
- ½ tsp thyme
- ½ tsp oregano
- Salt/pepper to taste
- Extra Virgin Olive oil; if needed
Instruction
- Prep all vegetables and set them aside in a bowl.
- Remove the bones from the pork chops, trim off major chunks of fat and slice the pork chop into strips.
- Discard the fat, but reserve the bones for cooking.
- Slice or use kitchen shears to cut bacon into bite size pieces.
- Open, drain, and rinse the beans and set them aside.
- Open all other cans, measure the wine out, and have the seasonings ready to go.
- In a Dutch oven or a stock pot, cook the bacon over medium-high heat.
- As the fat begins to render and the bacon is about half cooked, add the celery, onions, and carrots.
- Continue to cook for two-three minutes.
- Add the garlic and the sliced pork chops and cook another three minutes.
- If the bacon did not render a lot of fat, add a small amount of extra virgin olive oil.
- Add the oregano and thyme, mix well, season with salt and pepper to taste.
- Toss the pork chop bones into the pot.
- Add the smoked sausage and cook for two minutes.
- Add the tomatoes, broth, and wine.
- Mix well and bring to a boil.
- As the pot comes to a boil, a froth like substance may rise to the top, using a spoon and a small dish, remove that froth.
- It may take several minutes of cooking to remove all the froth.
- Continue to cook at a high simmer or low boil for about 20 minutes, allowing the liquid to reduce and thicken.
- The last 5 minutes of cooking, add the canned beans.
- Before serving, discard the pork bones.
- Enjoy!
