For the beans:
Use either a ½ lb. of Navy, Great Northern, or Cannellini – soak in slightly salted water overnight.
1 cup each diced carrots, celery, and onions
4 cloves garlic
2 tsp fresh thyme
1 bay leaf
¼ cup chopped, uncooked bacon
½ tsp crushed red chili flake
1 cup dry white wine
½ gallon of chicken or vegetable stock
Salt and pepper to taste


For the potatoes:
14-16 small red potatoes
¼ cup chopped parsley
1Tbsp dried Herbs de Provence
¼ to ½ lb. un-salted butter
¼ cup olive oil
1 ½ Tbsp. Black Truffle Oil
Salt and pepper to taste


For the Pork Chop:
Standard Mustard Brine (at least 2 hrs. of soaking)
5/8 cup of kosher salt
1 cup of brown sugar
1 Tbsp. whole black peppercorns
1 Tbsp. juniper berries
1 Tbsp. mustard powder
1 bay leaf
3 garlic cloves (smashed)
1 cinnamon stick (optional)
1 Tbsp. of Dijon
1 5/8 cup of rice wine vinegar
1 lb. of Ice


Begin the recipe by soaking the beans overnight.


Prepare brine: add all ingredients (except ice) in a large enough pot, heat, remove from heat & add ice to cool. Once all the ice has melted add the pork chops and set a timer for 2.5 hours


While the pork is brining, work on the beans. Start with olive oil in a pot over medium-high heat; add the chopped bacon. Once the bacon begins to brown, add your onions and carrots. Cook for 10 minutes then add the celery, chili flake, thyme, bay leaf, salt, pepper and white wine. Stir this mixture with a wooden spoon and let it cook for another 10 minutes. Add the beans and chicken or vegetable stock and bring to a boil. Once at a boil, reduce to medium-high again and stir constantly adding water as needed until the beans are tender.


While the beans are cooking and the pork is brining, get your rinsed, red potatoes in a pot filled with salted water and bring to a boil. Once they are at a boil, reduce the heat to let them coast to proper doneness, timing this with your 2.5 hour pork timer. Have a bowl, wooden spoon or masher, and potato ingredients at the ready (have your butter softened by now)


Remove pork from brine very quickly and lightly rinse.


Once beans are almost ready, prep a large skillet (or 2) to high heat. Add enough vegetable oil to lightly coat each pan. Once the oil has started to spit and smoke, carefully place the chops in the hot oil. Be sure to keep your kitchen well ventilated! Let the chops release from the pan by themselves before turning. If you have your pan really hot this should take only 35-45 seconds before turning. Once turned place your chops in a preheated oven (500°). The chops should be ready in 7-10 minutes. Cook the pork to an internal temperature of 145°. Take the chops away from any heat source, but still in a warm area to rest for at least 3-5 minutes.


Smash your fully cooked red potatoes with the butter, oils, parsley, and seasonings then keep warm (you can use the pot with potato water as a double boiler).


Once the pork has rested, beans are tender and the potatoes are smashed all you need to do is pour your wine and plate your dish!


Number of Servings: 1
Prep and Cooking Time: 30 minutes


Recipe by: Jason Craine
Restaurant Name: Charisse