Measure and prep all the ingredients for the recipe. Use level measurements for accuracy. To make the chimichurri, toast the pine nuts and mix them with the remaining ingredients.

In a small bowl, combine all the spices for the seasoning blend. Store in a jar with a lid. Season the pork chops with the blend and let them sit at room temperature for 1 hour.

To make the white bean timbale, lightly grease a mold or small bowl with olive oil, fill it with the white bean mixture (see my recipe for 'white bean croquettes'), press down, and invert onto the serving plate.