Braised Green Beans Potatoes And Pork Chops - cooking recipe

Ingredients

4 (8 ounce) center-cut pork chops
4 tablespoons extra virgin olive oil (Split)
2 teaspoons fine sea salt
2 teaspoons ground black pepper
2 fresh garlic cloves (Minced)
1 cup red onion (Medium Diced)
1/4 cup white zinfandel wine
8 cups ham stock
1 lb fresh green beans (Blue Lake, Trimmed)
2 lbs yukon gold potatoes (Medium Diced)
2 fresh bay leaves
4 black peppercorns
4 juniper berries
4 sprigs fresh marjoram
4 fresh thyme sprigs
4 parsley sprigs
4 sage sprigs (Purple Sage)
1/4 cup fresh flat-leaf parsley (Chopped)

Preparation

Rub chops with 2-tablespoons olive oil. Season with 1-teaspoon salt, 1-teaspoon black pepper and rub garlic over both sides.
Place pork chops in a braising pan and sear both sides 1-2 minutes or until browned. Do not over crowd the pan. Remove chops and place on a plate.
Add onion and saute' for 2-3 minutes.
Add Zinfandel wine and reduce by one-half.
Add ham stock, pork chops, green beans and potatoes. Season with salt and pepper.
Place bay leaves, peppercorns, juniper berries, fresh herbs in cheesecloth, tie-off with string and place Sachet in pan.
Bring to a full-boil, reduce to a simmer covered for 30-35 minutes, or until beans are tender.
Serve Brasied Green Beans in warm bowls.
Garnished with fresh chopped parsley.