Meyer Lemon & Honey Lamb Chops and Tomato Braised White Beans

Pork Chops
It's a Homemade Valentine's Wine Night In! Join Chef Joel and a renowned winemaker for an epic event! Chef Joel cooks along live with you and the winemaker. We're pairing some of the countries best wines with an incredible dinner. Whether you are celebrating with your gals, your pals, or your one and only, wine and lamb chops are a sure fire way to anyone's heart!

Ingredients for Pork Chops:

  • 2 large garlic cloves, crushed
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • 1 pinch cayenne pepper
  • 2 pinches salt
  • 2 tablespoons extra-virgin olive oil
  • 6 lamb chops, about 3/4 inch thick
  • 1/4 cup honey
  • 1 meyer lemon, zested

    Procedure for Pork Chops:

    Chop the garlic, rosemary, and thyme.

    In a small bowl, combine garlic, rosemary, thyme, cayenne, salt, and olive oil to form a paste.

    Rub the paste on both sides of the lamb chops.

    Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes.

    Brush tops with honey then flip.

    Brush tops with honey and cook for another 3 minutes for medium-rare and 3½ minutes for medium.

    Serve sprinkled with meyer lemon zest.


    Ingredients for White Beans:

    • 2 tablespoons extra virgin olive oil
    • 3 cloves garlic, thinly sliced
    • 1/4 teaspoon crushed red chili flakes (optional)
    • 1½ pounds mixed greens, trimmed, roughly chopped (such as escarole, curly endive, mustard greens, spinach, kale, or broccoli rabe)
    • 1 cup low-sodium chicken or vegetable broth
    • 2 - 15 ounce cans no-salt-added cannellini or other white beans, rinsed and drained
    • 1 - 14.5 ounce can tomatoes, diced
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon ground black pepper

      Procedure for White Beans:

      Heat oil in a large skillet over medium heat.

      Add garlic and pepper flakes and cook, stirring often, until golden brown, about 3 minutes.

      Add greens and toss until wilted, about 5 minutes.

      Add broth to skillet and deglaze, scraping up any browned bits.

      Add beans and tomatoes, until hot throughout, 2 to 3 minutes.

      Toss to combine and season with salt and pepper.

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