Best Black Beans And Pork Chops Recipes

BLACK BEANS AND PORK CHOPS

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).

PORK CHOPS WITH PIPIÁN SAUCE AND BLACK BEANS EVERY DAY WITH RACHAEL RAY

Steps:

• 1. In a blender, process 1/4 cup broth, the salsa, onion and half the garlic and cilantro at high speed until smooth. Set aside. 2. Preheat the oven to 350°. Heat a large skillet over medium-high heat. Pat the chops dry, season lightly with salt and pepper and sear in the pan, turning once, about 3 minutes on each side. Transfer the chops to a foil-lined baking sheet and bake until cooked through, about 15 minutes. 3. Meanwhile, heat 2 tablespoons oil in the skillet over medium-low heat. Add the reserved green sauce and simmer, stirring occasionally, for 6 minutes (the mixture will darken slightly). In the blender, grind the pumpkin seeds in the remaining 1 1/3 cups chicken broth. Gradually stir the pumpkin-seed mixture into the sauce and simmer gently until thick, about 10 minutes. Season to taste with salt and pepper. 4. Heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic and stir until fragrant, about 1 minute. Add the beans and cook, mashing with a wooden spoon, until heated through. Stir in up to 1/2 cup water for a creamy consistency. Season with salt and pepper. Chop the remaining cilantro and stir into the beans. 5. Place a chop on each plate, spoon a generous amount of sauce on top and serve the beans alongside.