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1
Season the chops with salt and pepper. Lay the chops flat next to one another in a nonreactive 13 x 9-inch baking dish. Sprinkle with the onion, garlic, lemon zest, lemon juice, rosemary, thyme, and bay leaf. Pour in the red wine. Turn the chops over, cover, and refrigerate for 2 hours, turning once halfway through.
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2
To prepare the beans, place them in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over medium heat and cook until tender, 45 to 60 minutes.
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3
Preheat the oven to 200u00b0F.
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4
Drain the beans and transfer to an 8-inch baking dish.
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5
Add the olive oil, garlic, rosemary, salt, and pepper. Cover and bake for 45 minutes.
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6
Prepare a charcoal grill or preheat a gas grill to medium-high.
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7
Remove the chops from the marinade and pat dry with paper towels. Season lightly with salt and pepper. Arrange on the grill and cook until nicely browned and grill marked. 3 to 4 minutes on each side for medium-rare, or until an instant-read thermometer registers 120u00b0F when inserted into the thickest part.
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8
To serve, divide the beans among warmed plates. Drizzle some of the garlic-rosemary-infused oil from the pan over the beans. Place the grilled chops on top of the plated beans. Serve immediately.
