Pork Chops with Fava Beans (Porcu kin Ava Frisca)

Ingredients

• 3  myrtle leaves fresh crushed
• 0.3 teaspoon pepper black
• 1 cup cooking wine dry white
• 1.3 cups avarakkai / broad beans shelled ()
• 1 tablespoon basil fresh chopped
• 2 tablespoons parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 4  garlic cloves crushed
• 1 tablespoon olive oil extra-virgin
• 1 cup pearl onions 
• 32 ounce center-cut pork chops bone-in trimmed
• 1 teaspoon sea salt divided
• 0.8 cup water 

Equipment

• frying pan

Directions

1. Cook fava beans in boiling water 1 minute.
2. Drain and rinse with cold water.
3. Drain.
4. Remove and discard tough outer skins from beans. Cook onions in boiling water 1 minute.
5. Drain and rinse with cold water; drain. Pinch stem end of each onion; discard peels.
6. Combine beans and onions; set aside.
7. Heat oil in a large nonstick skillet over medium-high heat.
8. Sprinkle pork with 1/4 teaspoon salt.
9. Add pork to pan; cook 2 minutes on each side or until browned.
10. Remove pork from pan. Stir in 1/4 teaspoon salt, wine, thyme, pepper, garlic, and myrtle; cook 1 minute, scraping pan to loosen browned bits. Return pork to pan. Reduce heat, and cook 4 minutes; turn pork occasionally.
11. Add bean mixture, 1/2 teaspoon salt, 3/4 cup water, parsley, and basil to pan. Cover and cook 12 minutes.
12. Remove pork from pan. Bring bean mixture to a boil; cook until reduced to 2 cups (about 4 minutes). Discard myrtle.
13. Serve bean mixture with pork chops.