Grilled Duroc Pork Chop Recipe
braised gigante beans, sauteed tuscan kale, roasted kombucha pumkin + hazelnut picada
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Ingredients
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Pork Chop
Braised Gigante Beans
Sautéed Tuscan Kale
Roasted Kombucha Pumpkin + Hazelnut Picada
Method
Pork Chop
- 1
- 2
Braised Gigante Beans
- 3
Prepare the Beans
Rinse the gigante beans under cold water and soak them in water overnight. Drain and set aside.
- 4
Cook the Beans
In a pot, heat a little olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant. Add the soaked beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and cover. Let simmer for about 1-1.5 hours until beans are tender.
Sautéed Tuscan Kale
- 5
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chopped Tuscan kale, salt, and black pepper. Sauté for about 5-7 minutes until the kale is wilted and tender.
Roasted Kombucha Pumpkin + Hazelnut Picada
- 6
Roast the Pumpkin
Preheat the oven to 400°F (200°C). Toss the diced kombucha pumpkin with olive oil and salt. Spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
- 7
Prepare the Hazelnut Picada
In a bowl, combine chopped hazelnuts, parsley, and lemon zest. Mix well.