Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata
A feast of bones, beans, and fortified wine commingle in this tender, deeply-flavored dish from Nigel Slater.
2 hours 30 minutes
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Bones are synonymous with feasting. All that goodness and savor, the way their presence turns a meal into something altogether more memorable–a celebration. Whether it is a twee little lamb rib chop or a chunky beef rib, I will always pick them up, chew, and suck, winkling the last little nuggets and meat juices from every crack and crevice.
For the pork:
- 4 thick bone-in pork rib chops (9 oz. each)
- Kosher salt and freshly ground black pepper
- 3 Tbsp. olive oil, plus more as needed
- 4 small onions, peeled and halved
- ⅔ cup oloroso sherry, or other dry or off-dry fortified wine
- 2½ cups chicken stock
- 4 rosemary sprigs
- 1 bay leaf
- One 15½-oz. can butter beans, drained and rinsed
For the almond gremolata:
- ¼ cup blanched almonds, finely chopped
- 2 Tbsp. olive oil
- 2 garlic cloves, finely chopped
- 2 tsp. finely grated lemon zest
- ¼ cup plus 2 Tbsp. finely chopped parsley leaves
Reprinted with permission from A Cook's Book: The Essential Nigel Slater by Nigel Slater, copyright © 2023. Published by Ten Speed Press, an imprint of Penguin Random House.