Pork Loin with White Bean Stew

Directions

1. Heat a Dutch oven over medium-high heat

2. Add the bacon, and render until crispy

3. Drain off approximately half of the bacon grease, reserving for a later use, and add the onion, carrots, celery, and garlic to the Dutch oven

4. Cook the vegetables until they soften, and the onions begin the turn translucent

5. Deglaze the pan with the wine, and stir, scraping any browned bits off the bottom of the pan

6. Add the beans, stock, bay leaves, and thyme, and simmer for about 15 minutes

7. While the stew is cooking, heat a heavy pan over medium-high heat

8. Sear the chops in a bit of the reserved bacon fat and cook for 3-4 minutes per side, or until an internal temperature of 145 degrees is reached

9. Allow the chops to rest about 5 minutes before serving

10. Ladle some of the stew into 6 shallow bowls, and top each with one of the chops

11. Garnish with the parsley and serve immediately