Molasses Glazed Pork Chops with Fava and Fingerling Hodge-Podge

This plate features juicy Molasses Glazed Pork Chops served on a bed of fingerling potatoes and fresh fava beans simmered in a creamy sauce.

Prep Time 35

Cook Time 25

Marinating Time 8

Course Main Course

Servings 4

Season the pork chops on all sides with kosher salt. Set them aside.
In a large bowl whisk to combine the molasses, apple cider vinegar, Dijon mustard, garlic, and pepper. Place the pork chops in the bowl and toss to coat. Cover and transfer to the fridge. Let marinate for a minimum of 8 hours or up to 24, rotating the chops once half way through.
When the chops are ready, take them out of the fridge 20 minutes before starting to heat the grill, griddle, or skillet.
Heat your grill, griddle, or skillet over high heat until smoking. Place the pork chops on the grill and sear on both sides before lowering the heat. Make sure you have good grill marks or a solid sear before reducing the heat.
Cook the pork chops for about 5-6 minutes a side depending on the thickness of your chops. The meat should feel firm to the touch with a little give and the interior should only have a hint of pink in the center. Aim for an internal temp of 145-150° F.
Take the chops off of the heat and tent with foil. Let rest for 10 minutes.

Remove the fava beans from their pods and place them in a small saucepan and cover with cold water. Bring the water to a boil and boil the beans for 1 minute. Drain the fava beans and transfer them to an ice bath. When cool enough to handle, peel the outer skin off of the beans. Discard the skins and set the beans aside.
Place the potatoes in a large saucepan and cover with the water. Place the pot over high heat and bring the water to a boil. Boil the potatoes for 10 minutes or until fork-tender. Add the fava beans and cook for 2 minutes more. Drain the veg retaining two cups of the cooking liquid and set both aside.
Return the saucepan to the stove and add the butter. Melt the butter over medium heat before whisking in the flour to make a roux. Slowly stream in the reserved cooking liquid, whisking until smooth after each addition. Once the liquid is fully integrated, whisk in the cream and the mustard. Reduce the heat to low.
Once steam starts to gather on the surface of the cream mixture, return the veg to the pot and bring them back up to temperature. Once everything is hot, take the hodge-podge off of the stove and keep warm until ready to serve.

Divide the hodge-podge across four plates. Garnish the hodge-podge with the dill. Arrange a pork chop on top of each portion and serve immediately.

** You can use frozen shelled fava beans in place of fresh but avoid dried fava beans. If you can't find fava beans, feel free to sub in frozen peas.

Keyword Cream, fava beans, pork chops, potatoes