BLACK BEANS AND PORK CHOPS
A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!
Provided by lovebeingamom
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season pork chops with pepper.
- Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
- Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 391.7 calories, Carbohydrate 21.8 g, Cholesterol 72.1 mg, Fat 18.7 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 6.3 g, Sodium 836.5 mg, Sugar 2 g
PORK CHOPS IN GARLIC MUSHROOM SAUCE
This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
Provided by April Broxton
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Season both sides of pork chops with paprika, salt, and pepper.
- Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
- Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
- Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
- Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g
PORK CHOPS WITH GARLIC BLACK BEAN SAUCE
I made up this recipe a couple of nights ago and didn't measure anything as I went along. It was so tasty that I thought I would post it here. All the measurements are approximations, so adjust them as you see fit. My sauce was thin but not watery which made for a lighter texture. I think this would be a great crock pot recipe too! I served this dish with a Romaine and Mandarin Orange Salad with a light Ginger dressing, Sesame Green Beans and Steamed Rice. Enjoy!
Provided by Kelly A
Categories Pork
Time 57m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan, brown both sides of pork chops in oil.
- Stir together chicken broth and Garlic Black Bean Sauce and add to pan.
- Cover and simmer for 45 minutes.
- Transfer chops to a serving dish, leaving sauce in the pan.
- Stir together water and corn starch; add to sauce and cook until thickened a bit.
- Pour thickened sauce over chops and serve.
SPICY PORK CHOPS WITH BLACK BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
- Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
- Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
- Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.
THICK PORK CHOPS WITH HOISIN-BLACK BEAN SAUCE
These thick, moist, juicy chops can be marinated any where from 3 to 5 days, so it is a breeze to be so organized. I got this recipe from Bon Appetit, but found that there was way too much sauce needed, so I pared the recipe down and added some extras
Provided by Abby Girl
Categories Pork
Time P3DT20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the ingredients in a bowl. Combine the pork chops in a large zip lock bag and add the sauce. Marinate 3 - 5 days. (The longer the marinade the more tender the chops become).
- Preheat the broiler. Broil until chops are cook through (145 F), about 9 minutes per side. (or grill until the chops are cooked).
- Option:
- Garlic chili paste could be added to "kick it up" also
- Note: I had changed the recipe around, but if you like a particular sauce, add more of it and less of the others. The marinating time is what makes these so juicy.
Nutrition Facts : Calories 363.1, Fat 16.1, SaturatedFat 5.2, Cholesterol 76.6, Sodium 1932.5, Carbohydrate 28.2, Fiber 1.6, Sugar 14.6, Protein 24.9
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3.3/5 (93)Category MainsCuisine Authentic ChineseTotal Time 35 mins
- Cut the pork into thin slices 5cm (2 inch) long. Put the slices into a small bowl and mix them well with the marinade. Leave for about 20 minutes.
- Heat half the oil in a wok or large saucepan until it is almost smoking. Add the marinated pork and quickly stir-fry for about 2-3 minutes. Remove the pork and set aside.
- Wipe the wok clean, heat the rest of the oil, add the spring onions and shallots, then the sugar and chicken stock (or water). Bring the mixture to a boil and return the pork to the wok or pan.
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