This recipe came to us in a vision as we were pondering how to put as much pork in a dish as possible. Pork chops, pork sausage and, of course, bacon bring the whole hog to the table while the spinach and bean accompaniment make you feel slightly less guilty (while cutting the richness a bit). Maple syrup keeps the vice train chugging along, providing a nice sweet complement to the protein.
Equipment Needed: 13 x 9 Baking Pan, Wooden Spoon, Frying Pan, Chef’s Knife, Cutting Board, Small Bowl, Pastry Brush or Basting Brush, Meat Thermometer
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Pinot Noir, Beaujolais, Chardonnay, Sauvignon Blanc
Suggested Beer Pairing: Dunkelwiess, Lager, Medium-bodied Ales
- 4 center cut bone-in pork chops ($4.50/lb)
- 12 strips of bacon ($6.99/lb)
- 3 links of sweet Italian sausage (about 1/2 lb) ($3.99/lb)
- 1 medium onion ($0.99/lb)
- 3 cloves garlic ($2.99/lb)
- 3 TBSP extra virgin olive oil ($9.99/32 oz)
- 1 can cannellini beans ($1.69/10.75 oz can)
- 1 package frozen chopped spinach ($1.79/10 oz box)
- 1/4 C pilsner or American lager (we used Budweiser) (price varies)
- 2 TBSP white vinegar ($1.99/32 oz)
- 1/2 C grade A maple syrup (about $7/8 oz)
- 2 TBSP fresh rosemary ($1.50/bunch)
- Preheat your oven to 375°F. Dice the onion and mince the garlic.
- Put your frying pan over medium heat and coat the bottom with olive oil. Toss in the onion and cook it down for about 5 minutes.
- While your veg is cooking, remove the casings from your sausage links and chop up the meat. When the onion has softened add the sausage and cook it until it’s browned, about 8 minutes, making sure to keep it broken up with your spoon.
- As your sausage cooks (yes, you’ll need to multi-task) place the pork chops on a cutting board and run your knife down the horizontal center of the meat to create a pocket.
- Once the sausage mixture is properly browned, spoon it into each chop being sure not to over-stuff them. (Turn the stove off, but don’t clean the pan, you’ll want the scrapings for later.)
- Lay out 3 strips of bacon on your cutting board. Give the pork chops a healthy sprinkle of salt and pepper and wrap the bacon around the each piece.
- Remove the rosemary leaves from the stalk and mince them up. In a small bowl, mix them in with the maple syrup and use your brush to coat each pork chop evenly on all sides. Pop those little piggies in the oven for 30 minutes. They’re done when the juice runs clear or the internal temperature reaches 160°F (or about 155° if you like them on the medium side).
Spinach and Beans Preparation:
- While your pork chops are cooking, take your frying pan and turn the stove back up to medium. Add the garlic and cook for a minute, then pour in the beer and scrape the tasty bits off the bottom.
- Drain the beans and throw them in. Add the spinach, vinegar and a palmful of salt and pepper and stir occasionally until things are warmed through, about 15 minutes or so.
- When the pork chops are finished lay down a bed of veggies and place them on top. Proceed with amazing porky excess.