Pork loin steaks with cavolo nero and cannellini beans (Cotoletta di maiale al cavolo nero e cannellini) from The Italian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes by Katie Caldesi

  • thyme
  • tinned cannellini beans
  • Show all ingredients...

  • EYB Comments

    Despite the title, this recipe calls for pork loin chops, not steaks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title, this recipe calls for pork loin chops, not steaks.

  • billreiland on July 18, 2012

    Soak 1c cannellini beans overnight. Drain beans and place in pot, covered 2 inches by water - add piece of pancetta/prosciutto, one onion cut in half, 2 carrots cut in half and 2 celery and simmer for an hour. Saute 1 onion chopped, 2 1/2 oz pancetta chopped, 2 garlic cloves chopped and thyme, then add cavolo nero (chopped) and saute until wilted and soft. Then add beans and set aside. Dip pork loin chops in flour and saute in EVOO. Remove pork chops to the bean mixture and deglaze with 1/3 w wine. Add 2 tbsp butter and pour into bean/pork mixture.

  • grebec on January 30, 2012

    Instead of dusting pork with flour; use polenta instead

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