Pork Chops with Cornmeal, Sage and Lime Crust over White Bean Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the pork chops dry with paper towels and season both sides with 1 teaspoon of the salt and the black pepper.

3. 3

   In a shallow dish, mix the cornmeal, chopped sage, grated garlic, zest of 1 lime, and sweet paprika. Press each pork chop into the mixture to create a light, even crust.

4. 4

   Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the chops for 2 minutes per side until the crust turns golden.

5. 5

   Add the butter to the skillet and, once melted, baste the chops with the fat for 30 seconds. Transfer the skillet to the oven and cook for 8 to 12 minutes at 200 °C / 400 °F, or until the center reaches 63 °C / 145 °F. Remove and let rest for 5 minutes.

6. 6

   While the pork cooks, heat the remaining 1 tablespoon olive oil in a saucepan over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds without letting them brown.

7. 7

   Add the white beans, chicken broth, heavy cream, Parmesan, and lime juice. Cook over medium heat for 5 minutes.

8. 8

   Blend the bean mixture until smooth and creamy. Adjust with the remaining salt if needed and keep warm over very low heat for 1 more minute.

9. 9

   Spoon the white bean cream onto each plate, place a pork chop on top, and finish with chopped fresh chives and, if desired, a little extra lime zest.