A match made in heaven.
But first, what are pole beans? After some research I learned that green snap beans are categorized into tow categories, bush or pole beans. If the bean needs support to grow, they are classified as pole beans, like the romano beans I used in this recipe. If the beans can grow and support their own weight, they are known as bush beans. I have used this variety in the past.
Back to the three P’s. Pork, Peaches and Pole Beans. Pork and Peaches pair extremely well together (here is another delicious example). I decided to use some extra dijon marinade that I used on the pork to dress my romano. Between the tanginess of the dijon romano beans, the fatty richness of the pork, the sweetness of charred peaches, and the salt and acidity provided from the left over Quinoa Salad with Peaches, this dinner was definitely a cohesive one and certainly one I will cook again this summer since I have been getting a plethora of beans and peaches.
Pork Chops with Peaches and Pole-Beans
- 1/2 cup of olive oil + more for drizzling
- 1/2 cup of vegetables oil
- 3 tablespoons of chopped, fresh oregano
- 3 tablespoons of dijon mustard
- 2 tablespoons of minced garlic
- 1/4 cup of white wine vinegar
- cracked black pepper
- 4 bone in pork chops (I used beautiful porterhouse chops from our meat share!)
- 4 teaspoons of kosher salt
- 1 pound of Romano Beans (or haricot verts, yellow wax, or green beans)
- 2-3 peaches
The night before, season and marinate your pork.
Combine both vegetable and olive oil in a measuring cup. In a bowl, combine 2 tablespoons of oregano, 2 tablespoons of dijon mustard, garlic and vinegar. Whisk the oil mixture slowly into the bowl until the mixture is creams. Season with pepper and transfer about 1/4 cup of the dressing into a small bowl. Cover and chill.
Season your pork with salt on both sides. Transfer to a plastic resealable bag and pour the remaining dressing over the chops. Make sure to seal the bag and be sure that the dressing is distributed evenly between the chops. Let sit in the refrigerator over night.
About 30 minutes before you cook, pull the chops out and and scrape off the excess dressing. Heat either a grill or cast iron skillet to medium and wait for it to come to temp. I used my cast iron skillet and added a tablespoons of butter after dropping the chops so I could baste the chops. Cook the chops about 5 minutes each side and check the internal temp. I pulled mine a bit before 145 degrees and let them rest while the peaches sear and the pole beans boil. Let rest for 10 minutes.
Cut the peaches in half and remove the pit. Place in a bowl and drizzle with olive oil and sprinkle a bit of salt. Toss to coat. Cook peaches cut side down on grill or skillet (wherever you cooked the chops) until they soften and char (about 5 minutes). Transfer the peaches to the board with the resting pork.
In a pot of salted, boiling water, cook the beans until tender – about 3 minutes. Drain and transfer to a bowl of ice water to chill. Pat dry. Add the beans to a large bowl. Use the remaining 1/4 cup of dressing, mix in the last tablespoon of dijon mustard until combined. Drizzle dressing over the beans and toss to coat. Season with a pinch of salt.
Slice peaches and serve with pork and pole beans. And if you are feeling extra peachy, and looking for some grains in your life, round off your plate with this side.