I consider this dish a bit of down-home Midwest cooking with a fresh California twist. I have been finding these amazing heirloom tomatoes at the farmers’ market on Sundays lately. Obsessed! I can’t get enough. I could eat them raw. Like an apple. I actually have. Smothered in a fresh gremolata, mixed with white beans and grilled pork chops, this a pretty amazing summer meal if I do say so myself! Pretty much all you need for a lovely gremolata sauce. I load fresh herbs from my garden into my food processor, a clove of garlic, pinch of salt, zest of a lemon and a healthy dose of olive oil, whiz it up, voila!
My tomatoes and white beans with gremolata pair perfectly with a grilled chop-try lamb or flank steak, whatever you fancy…fish would be amazing as well!
Dig in. Your table may go silent for a while. Take it as a compliment.
- 4-5 Heirloom tomatoes
- 4 pork chops ( I prefer bone in, thin cut)
- 1 can cannellini beans
- 2 baby white onions or scallions
- 2 large bunches of fresh herbs, (about 1 cup chopped parsley and ½ cup chopped basil)
- 1 clove of garlic
- zest of one lemon
- 1 cup olive oil
- sea salt
- Wash and chop your tomatoes (I like to mix up the size and shapes of the pieces,) this adds more interest & texture to your dish. Drain beans and add to dish with tomatoes. Set aside.
- Bring the chops to room temp, drizzle with oilve oil and sprinkle with salt and pepper. Grill until meat is firm but not tough, (approx 3 min each side) depending greatly on the thickness of your chops. Check here for detailed instructions (https://www.youtube.com/watch?v=XIBOmSUBmQg). I sometimes grill them to get the marks and then finish in the oven if I have time to cook them slowly with a bit of liquid/stock to keep them moist. Pork can get tough if not prepared correctly!
- For gremolata, in the bowl of your food processor, add herbs, garlic, 2 pinches sea salt, lemon zest, and about half the olive oil. Whiz it up until combined and then add the rest of the oilve oil. If you want a chunkier sauce, hold back on the oil.
- You're ready to assemble! Pour the gremolata over your tomato mixture and gently combine. I like to add my chops right into the dish for presentation. They also warm up the tomatoes and help to create a juicy sauce once served.