Black Beans With Pork Chops Recipes

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BLACK BEANS AND RICE WITH ADOBO PORK CHOPS RECIPE



Black Beans and Rice with Adobo Pork Chops Recipe image

Black beans and rice is a classic Latin American dinner. It is popular to serve with pan seared pork chops or chuletas The pork uses adobo seasoning and the beans have a combination of sofrito and recaito for a truly authentic meal popular in Cuba and many other Latin countries including my home country of Panama.

Provided by Analida Braeger

Categories     Main dish

Time 50m

Number Of Ingredients 16

1 cup long grain white rice
1 3/4 cup water
1/2 tsp. Kosher salt
3/4 Tbsp. olive oil
30 oz black beans (2 cans, drained and rinsed)
2 slices bacon (diced)
½ cup onion (chopped fine)
2 Tbsp recaito
2 Tbsp sofrito
1 tsp cumin
½ tsp oregano (dried)
½ tsp chili powder
1.5 cups water
8 pork chops (small and thinly sliced)
1 Tbsp adobo
1 Tbsp canola oil

Steps:

  • In a sauce pan on medium heat cooked the diced bacon until just about crispy on the edges.
  • Add the onion and cook until translucent, stirring frequently.
  • Add the recaito and sofrito then continue to sauté and stir until fragrant. About 1 minute. Stir in the black bean until well combined.
  • Add the cumin, oregano, chili powder and just enough water to cover the beans. (Approximately 1.5 cups.) Turn the heat to low and simmer for another 5 minutes stirring occasionally. Simmer until the sauce thickens and add salt to taste.
  • After 5 minutes you can turn off the heat and keep covered until ready to serve.
  • If using a rice cooker, follow rice cooker instructions. Be sure to rinse the rice.
  • Place pork chops in a rectangular Pyrex dish and sprinkle evenly on both sides with the adobo seasoning. Let them sit for about 5 minutes.
  • Cook on a hot skillet for about 2 minutes on each side, until they are brown. They should reach an internal temperature of 145° F.
  • *You can serve the dish with lime wedges, they are a nice accent to the pork.
  • Omit the bacon and onions then place the black beans, sofrito, recaito, cumin, oregano, chili powder in a microwave safe bowl.
  • Add enough water to cover the beans. Microwave on high power for 2 minutes. Set aside for 5 minutes covered. Uncover and stir when ready to serve.

Nutrition Facts : Calories 496 kcal, Carbohydrate 46 g, Protein 41 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 93 mg, Sodium 636 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving

BLACK BEANS AND PORK CHOPS



Black Beans and Pork Chops image

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

4 bone-in pork chops
ground black pepper to taste
1 tablespoon olive oil
1 (15 ounce) can black beans, with liquid
1 cup salsa
1 tablespoon chopped fresh cilantro

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 BLACK BEANS



Pork Chops in Black Beans image

I found this recipe on the what_a_crock community on livejournal. It was posted by delwyncole and sounds absolutely yummy. I can't wait to try it. It is pan cooked pork chops in black beans. They didn't give exact measurements so I am guessing with this. I had to transform the rough recipe into something more like a formal recipe. I am hoping I got the proportions right, but when I try it I will fix the recipe.

Provided by arualanne

Categories     < 30 Mins

Time 30m

Yield 2 chops, 2 serving(s)

Number Of Ingredients 7

2 pork chops, boneless
1/2 teaspoon salt
1/2 teaspoon chili powder
1 (15 ounce) can black beans
1/2 cup salsa
2 tablespoons cheddar cheese, shredded
2 tablespoons green onions, chopped

Steps:

  • sprinkle chops with a little salt and chili powder, sear both sides in a super-hot pan
  • Rinse a can of black beans and pour it over the top.
  • Pour a 1/2 cup of your favorite salsa on top of this.
  • Cover with a lid.
  • turn the heat down to low and cook for 15-20 minutes depending on the thickness of the chop, they can also be put in the oven at about 325 for 20 minutes or so if you prefer, or if they're really thick.
  • When they come out, sprinkle some sharp cheddar and chopped green onion on them.

BLACK BEANS WITH PORK CHOPS



Black Beans With Pork Chops image

Kids even liked this meal! I served it with Scalloped Corn Casserole, Steamed Spinach and baby green salad with cantaloupe and Balsamic Vinagraite. (There were no left-overs)

Provided by Shannon in VA

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork loin chops
pepper
garlic powder
chili powder
cumin
2 tablespoons olive oil
1 (15 ounce) can black beans, rinsed and drained
1 cup medium hot salsa
1 tablespoon cilantro or 1 teaspoon dried cilantro
plain plain fat-free yogurt

Steps:

  • Pre-heat Broiler.
  • Rub chops with pepper and garlic, broil until done, turning occasionally.
  • In lg. skillet heat oil over medium heat.
  • Add beans saute approximately 2 minutes.
  • Add Garlic Powder, chili powder and cumin, saute 2 minutes more.
  • Add salsa and cilantro.
  • Bring to boil, reduce heat, cover and simmer for 5 minutes.
  • Place chops on 4 plates, top with 1/4 of the bean mixture and a dallop of Plain Yogurt.

SPICY PORK CHOPS WITH BLACK BEANS



Spicy Pork Chops with Black Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 bone-in pork chops (1/2 inch thick; about 5 ounces each)
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons medium-hot red enchilada sauce
1/2 teaspoon chipotle chile powder
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for the pan
1 small red onion (1/2 thinly sliced, 1/2 chopped)
2 tablespoons fresh lime juice
1/2 cup roughly chopped fresh cilantro leaves, plus 2 teaspoons minced stems
1 15-ounce can black beans, not drained
8 small corn tortillas
1 avocado, sliced

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.

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

PORK CHOPS WITH GARLIC BLACK BEAN SAUCE



Pork Chops with Garlic Black Bean Sauce image

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

4 -6 pork chops
1 tablespoon vegetable oil
1 cup chicken broth
1/4-1/3 cup bottled black bean garlic sauce
1/4 cup water
1 tablespoon cornstarch

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.

THICK PORK CHOPS WITH HOISIN-BLACK BEAN SAUCE



Thick Pork Chops With Hoisin-Black Bean Sauce image

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

1 1/4 cups hoisin sauce
3/4 cup oyster sauce
1 cup black bean garlic sauce
3 garlic cloves, chopped
1 tablespoon fresh ginger, peeled and chopped
1/2-1 teaspoon black peppercorns, crushed
6 pork chops, thick cut

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

PORK CHOPS WITH BAKED BEANS



Pork Chops with Baked Beans image

In Shoreview, Minnesota, Kris Wenner makes this hearty meal-in-one. She places tender pork chops on a bed of baked beans, then tops them with lemon and onion slices before baking. Use extra baked beans from the previous recipe or try the canned variety for anytime convenience.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 9

3 cups Stovetop Baked Beans
1 can (8 ounces) tomato sauce
8 boneless pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
4-1/2 teaspoons brown sugar
4-1/2 teaspoons ketchup
2 teaspoons prepared mustard
1 medium onion, cut into 8 slices
1 medium lemon, cut into 8 slices

Steps:

  • In a greased 13-in. x 9-in. baking dish, combine the beans and tomato sauce. In a skillet, brown pork chops on both sides in oil; place over the beans. In a bowl, combine the brown sugar, ketchup and mustard; pour over chops. Top each with an onion and lemon slice. Cover and bake at 350° for 40-45 minutes or until meat juices run clear.

Nutrition Facts :

PORK CHOPS AND BEANS



Pork Chops and Beans image

This hearty combination of tender pork chops and two kinds of beans makes a satisfying supper from the slow cooker in summer or winter," assures Dorothy Pritchett of Wills Point, Texas.

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 4 servings.

Number Of Ingredients 11

4 pork loin chops (1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup chili sauce
1-1/2 teaspoons brown sugar
1 teaspoon prepared mustard
1 can (16 ounces) kidney beans, rinsed and drained
1-3/4 cups frozen lima beans, thawed

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.

Nutrition Facts : Calories 297 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 607mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges

BLACK BEAN, CORN AND BACON STUFFED PORK CHOPS #RSC



Black Bean, Corn and Bacon Stuffed Pork Chops #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Lean center cut chops can be easy to overcook, but baking them in foil packets helps them stay juicy and moist. The moist, southwest inspired filling is a change from your standard stuffing. These were so delicious that my husband rushed me through the photo taking process so that he could have seconds!

Provided by hcampbell4801

Categories     Pork

Time 45m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 17

1/2 cup bacon, diced
1/2 cup black beans, cooked
1/2 cup fresh corn, off the cob
1/2 cup cottage cheese, drained and rinsed
1/4 cup breadcrumbs
1 egg, slightly beaten
3 tablespoons red peppers, finely diced
1 1/2 teaspoons garlic, minced
1 1/2 teaspoons chili powder
1 tablespoon cilantro, minced (plus extra for garnish)
1/2 teaspoon salt
20 ounces center-cut pork chops (not thin cut)
4 teaspoons butter
1 lime, juice of
1/4 teaspoon cayenne pepper
salt and black pepper
Reynolds Wrap Foil

Steps:

  • Preheat oven to 425 degrees.
  • Fry bacon, drain off fat and set aside.
  • Slightly mash black beans (leaving some of them whole) in a medium bowl.
  • Add cooked bacon, corn, cottage cheese, bread crumbs, egg, red pepper, garlic, chili powder, and cilantro to the black beans and stir until well mixed.
  • Using a paring or filet knife, cut a pocket into the pork chops large enough to hold 5-6 tbsps of the stuffing.
  • Stuff each chop with about 5-6 tbsps of filling and set aside.
  • Lay out 4 pieces of Reynolds Wrap Foil, each about 12 inches long, and put ½ tsp of butter on the center of each. Set one stuffed chop on top of each pat of butter. Lightly sprinkle salt on each chop. Top each chop with the other ½ tsp of butter. Drizzle each chop with ¼ of the lime juice (about 1 tbsp each). Lightly sprinkle each chop with black pepper and a pinch of cayenne pepper. Wrap the foil around the chops to form a packet and set the foil packets into a baking pan.
  • Bake foil wrapped chops at 425 degrees for 25 minutes, or until a meat thermometer reads the stuffing at 165 degrees. Remove from oven and let set for 5-10 minutes.
  • When serving the chops, garnish with cilantro, and don't forget to pour some of the delicious packet juices on top!

Nutrition Facts : Calories 584, Fat 34.3, SaturatedFat 13.1, Cholesterol 188.1, Sodium 760.8, Carbohydrate 17, Fiber 3.3, Sugar 2.4, Protein 50.4

INSTANT POT® BLACK BEAN PORK CHOPS



Instant Pot® Black Bean Pork Chops image

These quick and tasty pork chops are made with black beans and diced tomatoes with green chilies. They are perfect served with rice and topped with sour cream and fresh cilantro.

Provided by Tammy Lynn

Time 35m

Yield 4

Number Of Ingredients 11

4 (8 ounce) thick-cut boneless pork chops
salt and ground black pepper to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 tablespoon olive oil
¼ cup chicken broth
1 (15.5 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers
4 tablespoons sour cream
2 tablespoons chopped cilantro

Steps:

  • Season pork chops with salt and pepper. Mix chili powder, cumin, and onion powder together and sprinkle on pork chops, rubbing the spices into the meat.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Sear pork chops until they are nicely browned, about 2 minutes per side. Remove pork chops and add chicken broth to deglaze and scrape up any bits of food on the bottom of the pan. Turn off Saute function. Add pork chops back to the pot, top with black beans and diced tomatoes with green chilies, and stir slightly.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Serve the pork chops with the black beans and tomatoes, and top with 1 tablespoon sour cream and 1/2 tablespoon chopped cilantro.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 22.5 g, Cholesterol 79 mg, Fat 15.5 g, Fiber 8.6 g, Protein 36.7 g, SaturatedFat 5.6 g, Sodium 832.6 mg, Sugar 0.4 g

SOUTHWESTERN PORK CHOPS



Southwestern Pork Chops image

This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.-Vicki L. Blaine, Plymouth, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 medium onion, chopped
2 tablespoons olive oil, divided
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (15 ounces) black beans, rinsed and drained
3/4 cup chicken broth
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
4 bone-in pork loin chops(1/2 inch thick and 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
2 tablespoons minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Nutrition Facts : Calories 508 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.

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From yummly.com


PORK AND BLACK BEANS RECIPES ALL YOU NEED IS FOOD
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 ...
From stevehacks.com


BLACK BEANS AND PORK CHOPS RECIPE RECIPE
Get one of our Black beans and pork chops recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Pork Chops with Potatoes Are you interested in making an outstanding pork dish that takes your taste buds into an exciting culinary journey? This. Bookmark. 45 min; 4 Yield; 98% Beer Braised Pork Chops This beer braised pork …
From crecipe.com


CROCK POT BLACK BEAN-TOMATO CHILI WITH SMOKED PORK CHOPS RECIPE
This is hearty enough to have as a meatless meal if you want to leave out the smoked chops (I like them in).. Recipe Categories . Course. Appetizers (3053) Beverages (2124) Breakfast (2613) Desserts (5746) Dinner (11665) Lunch (6826) Ingredient. Beef (3369) Pasta (1896) Pork (3463) Poultry (4025) Salmon (494) Cuisine. Asian (1119) Indian (423) Italian (1629) Mexican (1197) …
From recipezazz.com


PORK CHOPS & BLACK BEAN SALAD | CHARLIE'S RECIPES
Drain oil and place pork chops in preheated, 350 degrees oven for 12 minutes, which yields perfect medium done pork chops. For the barbecue method, heat the grill and put the chops on until both sides are marked, no more than five minutes per side. Season with sea salt and fresh ground pepper. On both sides prior to grilling.
From charlieabowd.com


SOUTHWEST PORK IN BLACK BEAN SAUCE RECIPE | MYRECIPES
Add pork to zip-top bag. Seal and shake to coat. Set aside. Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with green chiles, black beans, and corn in a large bowl. Heat vegetable oil in a large skillet over medium-high heat. Add pork and red onion, and sauté 6 to 8 minutes or until pork is browned.
From myrecipes.com


PORK CHOPS WITH BLACK BEAN SUCCOTASH RECIPE | REAL SIMPLE
Working in batches, add pork and cook, turning once, until deeply browned, about 3 minutes per side. Transfer to a rimmed baking sheet and roast until an instant-read thermometer registers 140°F, 8 to 10 minutes. Transfer to a cutting board and tent with foil to keep warm.
From realsimple.com


BLACK EYED PEAS WITH PORK CHOPS RECIPE - FOOD NEWS
Bring it to a boil. Reduce the heat to low and simmer for 45 minutes or until the pork pieces feel fork tender. Add the drained black-eyed peas to the pot along with 1 to 1 1/2 cups of water to cover. Put the lid on the pot and simmer for about 1 to 1 1/2 hours, or until the peas turn tender but retain their shape.
From foodnewsnews.com


VENEZUELAN BLACK BEAN SOUP - MOMMY'S HOME COOKING
2021-09-11 MAKE THE SEASON: In a blender put the oil, onion, and garlic. Blend on medium speed until everything is well combined and smooth. SEASON: In a large skillet, over medium-high heat, sauté pork chops. Then, sauté the onion and garlic mixture to the same skillet and cook for 3 minutes, stirring occasionally. Put back in the pork chops, cook with ...
From mommyshomecooking.com


PAN SEARED PORK CHOPS WITH CORN SALSA · EASY FAMILY RECIPES
2022-04-11 Place pork chops in the hot pan and sear on each side for 2 minutes. Then cover the pan and reduce heat to low cooking for 5-8 more minutes or until the pork chops are cooked through to 145˚F. Remove the pork chops from the pan and let rest 3-5 minutes. Serve each pork chop topped with about 1/2 cup corn salsa on top.
From easyfamilyrecipes.com


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