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1
Place the beans in a large bowl.
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2
Cover with cold water by 2 inches and soak overnight.
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3
Drain.
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4
In a large pot, heat the oil.
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5
Add the onions and cook until soft, about 4 minutes.
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6
Add the garlic and 1 bay leaf and cook, stirring, for 30 seconds.
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7
Add the pork chops and cook, turning, for 2 to 3 minutes.
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8
Add the beans and enough water to cover (6 to 7 cups) and bring to a boil.
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9
Reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, about 1 hour.
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10
With a heavy wooden spoon or potato masher, mash about half of the beans against the sides of the pot.
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11
Continue cooking until very tender, 10 to 15 minutes.
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12
Meanwhile, in another pot, cook the pancetta over medium heat until the fat is rendered, about 6 minutes.
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13
Add the sauerkraut, 1 cup of water, the remaining bay leaf, the sugar, peppercorns, and salt.
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14
Reduce the heat and simmer uncovered, stirring occasionally, until tender and aromatic, about 30 minutes.
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15
Add the sauerkraut mixture to the beans and stir well to combine.
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16
Cook, stirring occasionally, for 15 minutes.
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17
Adjust the seasoning with salt and pepper.
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18
Remove from the heat and discard the bay leaves.
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19
Ladle into 4 deep bowls, giving each person 1 pork chop.
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20
Place several fried croutons in each bowl and top with the diced prosciutto.
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21
Grind freshly ground black pepper over the top and drizzle with extra-virgin olive oil.
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22
Serve.
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23
3 cups water
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24
1 cup polenta
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25
2 teaspoons salt
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26
4 tablespoons unsalted butter
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27
1/4 cup olive oil
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28
In a heavy medium saucepan, bring the water to a boil over high heat.
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29
Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time.
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30
Cook until the polenta is cooked through and thickens, about 20 to 25 minutes.
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31
Remove the pan from the heat and stir in the butter until smooth.
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32
Pour the polenta onto a lightly oiled, baking sheet and spread to about 3/4-inch thick.
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33
Cover tightly with plastic wrap and refrigerate until firm, at least 4 hours and up to 1 day in advance.
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34
Run a knife around the edge of the baking sheet and unmold the polenta onto a cutting board.
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35
Cut into 1 1/2-inch squares and refrigerate, wrapped, until ready to cook.
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36
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
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37
Add the polenta squares in batches and cook quickly until golden brown on both sides, about 5 minutes.
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38
Remove from the pan and repeat with the remaining polenta, adding more oil as needed.
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39
Serve immediately.
