HONEY DIJON PORK & BEANS

Sweet honey, tangy mustard and juicy pork shoulder steaks balance out the crisp string beans of summer and creamy shell beans. If you don’t see pork shoulder steaks in the meat case, just ask the butcher to cut them for you.

SERVES 4

• 2 boneless shoulder steaks, about ¾- to 1-inch thick each, (about 2 pounds total)

• Kosher salt and freshly ground black pepper

• 1 pound fresh green beans, haricot vert or Romano beans, stemmed

• ¼ cup chopped shallot

• 4 tablespoons fresh lemon juice or white wine vinegar

• 1½ cups cooked, drained shell beans such as corona, cannellini or pinto

• ½ teaspoon crushed chile flakes

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 3 tablespoons canola or other neutral oil

• Dijon mustard, for serving

• Wildflower honey, for serving

• 1½ cups arugula, optional

• Flake salt, for serving Instructions: Pat the pork steaks dry and place on a plate for about 20-30 minutes before cooking.

Meanwhile, heat a large pot of salted water and blanch the green beans until just tender, al dente; basically let them have the feeling of being cooked, but hardly so. Drain beans in a strainer and lightly rinse with cold water to get them cool to the touch, but not cold. Set aside.

In a large bowl, whisk together the shallots and lemon juice. Add the green beans and drained cooked shell beans and season with salt and pepper. Toss well to coat in the lemon juice and set aside. Mix the chile flakes, garlic and onion powders in a small bowl.

Heat the oil in a large pan, preferably cast-iron over high heat. Season the pork steaks with salt and pepper and then coat with the chile spice mix . Carefully slide the steaks into the oil, firmly press them down with tongs and sear until golden brown, about 4 to 5 minutes. Turn them over and sear until cooked through and golden brown on the bottom side as well, about 4 more minutes Transfer the chops to a cutting board.

Spoon several dollops of mustard onto each steak. Drizzle the steaks with honey and let rest for at least 5 to 10 minutes. When ready to serve, add the arugula, if using, to the beans and toss well. Slice the steak, season with flake salt black pepper. Serve the pork steak on top or alongside the salad.