Best Pork Chops With PipiÁn Sauce And Black Beans Every Day With Rachael Ray Recipes

SOUTHWESTERN PORK CHOPS

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.

PORK CHOPS IN PIPIAN

Steps:

• Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.
• Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.
• Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.
• Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth.
• Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.
• Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas.

SPICY PORK CHOPS WITH BLACK BEANS

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 CHOPS AND BEANS

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.

SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS

Steps:

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
• While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
• Bring 1 to 2 inches of water to a boil in another skillet with a lid.
• Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
• Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
• Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
• Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
• Yield: 4 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Ease of preparation: easy

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).

THICK PORK CHOPS WITH HOISIN-BLACK BEAN SAUCE

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.

INSTANT POT® BLACK BEAN PORK CHOPS

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.

PORK CHOPS WITH GARLIC BLACK BEAN SAUCE

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.