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 AND BLACK BEAN STEW

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.

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.

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.

BLACK BEANS WITH PORK CHOPS

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.

PORK CHOPS IN BLACK BEANS

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.

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 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.