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.