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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	481.11 Kcal (2014 kJ)
Calories from fat	352.53 Kcal
		% Daily Value*
Total Fat	39.17g	60%
Cholesterol	57.4mg	19%
Sodium	1490.81mg	62%
Potassium	541.16mg	12%
Total Carbs	15.94g	5%
Sugars	2.79g	11%
Dietary Fiber	6.62g	26%
Protein	17.31g	35%
Vitamin C	10.2mg	17%
Iron	1.2mg	7%
Calcium	114mg	11%

Amount Per 100 g
Calories	64.84 Kcal (271 kJ)
Calories from fat	47.51 Kcal
		% Daily Value*
Total Fat	5.28g	60%
Cholesterol	7.74mg	19%
Sodium	200.93mg	62%
Potassium	72.94mg	12%
Total Carbs	2.15g	5%
Sugars	0.38g	11%
Dietary Fiber	0.89g	26%
Protein	2.33g	35%
Vitamin C	1.4mg	17%
Iron	0.2mg	7%
Calcium	15.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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