1tablespooneach fresh thyme leaves and chopped fresh sage
sea salt and fresh cracked pepper to taste
In a bowl whisk together the maple syrup, vinegar, 2/3 cup olive oil, 1 tablespoon thyme leaves, sage leaves, salt and pepper (2 teaspoons salt and 1 teaspoon of pepper) to a bowl and whisk to combine.
Add the pork chops and submerge in a bowl or transfer to a plastic bag and marinate overnight in the refrigerator.
Add olive oil to a large rondeau over medium-high heat and cook sausage until cooked throughout, which takes about 6 to 8 minutes.
Next, add in the onions and garlic and saute for 4 to 5 minutes or until lightly browned and translucent.
Add in the beans and chicken stock and cook over medium-low heat for 20 to 25 minutes or until the beans are tender.
Finish with celery, carrots, herbs, salt and pepper and cook over low heat for 10 minutes or until the vegetables are tender. Keep warm, see note.
To cook the pork, pour 2 tablespoons of olive oil to a large cast-iron skillet over medium-high heat and add the pork chops once the oil begins to lightly smoke.
Immediately add in the butter and thyme sprigs and cook for 4 to 5 minutes per side or until the desired internal temperature is achieved, basting the pork constantly.
You should marinate anything for at least 1 hour but it is optimal if you can marinate overnight. The longer the marinade the more flavorful your food will be.
There is quite a bit of beans leftover, however it is the perfect base for my Zuppa Toscana soup!
How to Reheat: Add the pork chops and beans to a skillet, cover with foil and bake in the oven at 350° for 8-10 minutes or until hot. Alternatively, you can heat both up in the microwave.
How to Store: pork chops and cassoulet last about 4 days covered in plastic and stored in the refrigerator. Pork chops and the cassoulet will definitely freeze covered in plastic for up to 2 months, but you will lose some moisture and tenderness in the pork chops when reheating.