Smoked Pork Chops With Green Beans Recipes

Steps:

• Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Trim fat from pork if necessary. Sprinkle both sides of pork with salt and pepper.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 10 minutes, turning once, until brown. Place in baking dish.
• Mix remaining ingredients except onions in medium bowl. Spread over pork chops.
• Bake uncovered about 50 minutes or until mixture is bubbly. Sprinkle onions over casserole. Bake uncovered 5 minutes.

Steps:

• 1. Put green beans and bouillon into a saucepan and cover with water. Bring to a boil and simmer until almost tender, about 10 minutes.
• 2. Meanwhile, in a large skillet, heat oil. Add chopped onion and stir over medium-high heat until slightly translucent, but not browned. Sprinkle flour over onions and stir together to cover onion pieces with flour. Slowly pour in water while stirring. Keep stirring until mixture has thickened slightly.
• 3. Add cubed smoked pork chop. Turn down heat a bit and continue to stir as mixture bubbles and thickens and meat warms.
• 4. Drain beans and add to the onion/meat mixture. Add the vinegar. Stir together until evenly mixed. Salt and pepper to taste.
• 5. NOTE: if there's time, finish cooking beans before you need the water in step 2, then use the boullion-bean liquid instead of plain water.

Steps:

• Mix cinnamon, cumin, salt, and pepper together in a bowl. Sprinkle mixture over both sides of pork chops.
• Heat oil in a large pan over medium heat. Add pork chops and brown, 3 to 4 minutes per side. Transfer pork chops to a plate. Add onion and cook until translucent, about 2 minutes. Stir in garlic and cook 30 to 60 seconds. Mix in green beans and cook, stirring occasionally, another 2 minutes. Add tomatoes and chicken broth and bring mixture to a simmer, about 5 minutes.
• Return pork chops to pan, cover, and reduce heat to low. Cook until pork chops are not longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 15 to 20 minutes. Season with salt and pepper before serving.

Steps:

• In a large saucepan, bring 7 cups water to a boil. Add beans; cook, uncovered, 4-6 minutes or until crisp-tender. Drain; sprinkle with salt and pepper., Meanwhile, in a large skillet, heat oil over medium heat. Add pork chops; cook 2-3 minutes on each side or until heated through. Remove from pan; keep warm. Add butter to same pan. Add frozen pierogi; cook 6-8 minutes or until golden brown and heated through, turning occasionally. Remove from pan; keep warm. , In same skillet, bring vinegar to a boil. Reduce heat to medium-low; cook 1-2 minutes or until slightly thickened. Serve pork chops with pierogi and green beans; drizzle with balsamic syrup.

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.

Steps:

• Heat 3 tablespoons oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook tomatoes and garlic, lightly pressing tomatoes occasionally, until tomatoes begin to burst, about 5 minutes.
• While tomatoes cook, heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork chops on both sides, about 4 minutes total.
• Stir beans into tomatoes along with olive paste, thyme, and salt and pepper to taste and cook, covered, 2 minutes. Add chops and cook, covered, until heated through, about 2 minutes.