Bbq Pork Chop With Bean Salad Recipes

PORK CHOPS WITH WARM THREE-BEAN SALAD

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork.
• Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet.
• Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain.
• Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops.

BARBECUE PORK COBB SALAD

Steps:

• In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

EASY BAKED BBQ PORK CHOPS

Steps:

• Preheat oven to 440 degrees F (227 degrees C).
• Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
• Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce.
• Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BARBECUE PORK AND BEANS FOR A CROWD

Steps:

• Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
• When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
• Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.

AWESOME BBQ PORK CHOPS AND BEANS

Steps:

• Preheat oven to 375.
• Spray a large glass dish with oil spray to prevent sticking.
• In the bottom of the dish, mix together pork and beans, brown sugar, and BBQ sauce.
• Place pork chops on top of the pork and bean mixture.
• Sprinkle brownsugar on all chops making sure to cover entire chop.
• Pour mustard and ketchup over top of chops making sure to cover entire chops.
• Bake for 30-45 minutes.

BBQ PORK CHOP WITH BEAN SALAD

Steps:

• For the pork:
• Mix all the ingredients together and use to marinate the pork. Chill for 30 minutes (make the green sauce).
• Heat the gas barbecue (or if cooking inside use a char grill/ridged pan).
• Cook the pork chops over a medium heat turning occasionally until the chops are fully cooked. Test near the bone with a small knife, there should be no pink meat and the juices should run clear. Rest for 10/15 minutes in a warm place.
• For the green herb sauce:
• Place all the ingredients in a small bowl or jug and blitz using a small hand blender (or food processor).
• For the salad:
• Blanch the beans & peas in salted water until tender (about 2 minutes).
• Drain & refresh under cold water. Mix with the other ingredients and season to taste.
• Place on 6 plates, place the pork chops on top and drizzle with green sauce and finish with a few sorrel leaves.
• Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."

PORK CHOPS WITH BEAN SALAD

Steps:

• Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl. Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry. Meanwhile, bring a saucepan of salted water to a boil. Add the green and wax beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn; cook 1 minute. Drain the vegetables, rinse under cold water and pat dry. Transfer to a bowl and add the kidney beans. Season the pork with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden, about 4 minutes per side; transfer to a plate. Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook 3 minutes. Add the remaining 2 tablespoons vinegar and cook until absorbed. Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Simmer 3 minutes, then toss with the vegetables. Add the remaining parsley and season with salt and pepper.
• Photograph by Christopher Testani

BARBECUED PORK CHOPS

Steps:

• Place pork chops in 3 1/2- to 4-quart slow cooker. Top each chop with onion slice and sprinkle with garlic. Pour barbecue sauce over chops.
• Cover and cook on low heat setting 5 to 6 hours.
• About 5 minutes before serving, remove pork from cooker; place on serving platter and cover to keep warm.
• Mix water and cornstarch in 2-cup glass measuring cup or small microwavable bowl until smooth. Pour 1 cup of the juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Serve sauce with pork.

BARBECUED PORK WITH BEANS

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine pork and beans and 2 tablespoons Worcestershire sauce; place in a greased 11x7-in. baking dish. Top with chops., Combine the ketchup, chili powder and remaining Worcestershire sauce; spoon over chops. Bake, uncovered, at 350° for 50-55 minutes or until meat is tender.

GRILLED PORK CHOPS WITH PEACHES AND POLE BEANS

Steps:

• Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
• Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
• Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
• Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
• Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.