Brined Cast Iron Pork Chops with Cannellini Beans and Spinach

Adapted from https://www.nickstellino.com/pork-chops-in-cast-iron-skillet/

Servings: 2

INGREDIENTS

One quart sealable plastic bag
2 pork chops
½ tablespoon of sugar
½ tablespoon of Salt
1 cup water

Stellino's magic rub
2 teaspoons of vegetable oil
2 tablespoons of softened butter
1 12 ozs. can of cannellini beans drained.
1 cup of loosely packed fresh spinach

STEPS

1) In a plastic bag add the sugar and salt to the water and shake well. Add the pork chops and store in the refrigerator at least 3 hours or better yet, overnight.

2) Once you take the chops out of the brine wipe them dry, then sprinkle them generously on both sides with the Stellino rub. Brush the cast iron skillet with the vegetable oil and preheat over medium heat for 5 minutes. Once the skillet is hot, add the pork chops and cook 2-3 minutes per side, depending on thickness.

3) Once you turn the chops, lower the heat to medium low and add the butter, baste the chops with the melted butter as they are cooking.

4) When the chops reach an internal temperature of 150°F, take them out of the pan and let them rest in a dish. Add the beans and the spinach and cook at low heat for 2 minutes stirring well. Stir in the juices from the resting meat, plate and serve.


NOTES

Was arugula