This is a fiery version of a traditional pork and beans dinner. Boneless butterflied pork chops can be found in the meat section of most markets. If they are unavailable, buy boneless loin chops about 1 inch thick and slice them nearly in half horizontally, leaving one edge intact. Open the chops like a book and flatten. The meat will be about 1/2 inch thick. They will take only about 5 minutes to cook.
Cracked black pepper can be found in the spice section of your market. It adds a lot of fire to the chops. If you really like it hot, add another teaspoon to the marinade. Have plenty of cool drinks on hand if you do.
Helpful Hints:
— Use the same skillet to cook the pork and then the beans.
— Minced garlic can be found in the produce section of the market.
Countdown:
— Marinate pork.
— Prepare the beans ingredients.
— Make pork.
— While pork rests, make beans.
Shopping List:
To buy: 2 6-ounce boneless pork loin chops, 1 bottle cracked black pepper, 1 medium tomato, 1 small bunch fresh parsley, 1 small jar Dijon mustard, 1 bottle apple cider vinegar and 1 small can reduced-sodium red kidney beans.
Staples: minced garlic, honey, olive oil, salt and black peppercorns.
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CRACKED PEPPER PORK
Recipe by Linda Gassenheimer
2 6-ounce boneless, butterflied pork loin chops
1 tablespoon apple cider vinegar
2 teaspoons olive oil
1/2 tablespoon cracked black pepper
1 medium tomato cut into wedges
Remove visible fat from the pork. Mix vinegar, oil and cracked pepper together in a small bowl or zip-close bag. Add pork and let marinate 10 minutes, turning once during that time. Heat a medium-size nonstick skillet over medium-high heat and add the pork. Spoon any remaining marinade over chops, making sure cracked pepper is evenly distributed. Saute 3 minutes turn and saute 2 minutes. A meat thermometer should read 145 degrees. Remove to two dinner plates to rest while making the beans. Place tomato wedges next to the pork.
Yield 2 servings.
Per serving: 272 calories (33 percent from fat), 10 g fat (2.1 g saturated, 3.8 g monounsaturated), 96 mg cholesterol, 41.6 g protein, 4.7 g carbohydrates, 1.6 g fiber, 155 mg sodium.
HONEY MUSTARD BAKED BEANS
Recipe by Linda Gassenheimer
3 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons apple cider vinegar
1 teaspoon minced garlic
1 1/2 cups rinsed and drained reduced-sodium canned red kidney beans
Salt and freshly ground black pepper
2 tablespoons chopped parsley (optional)
Mix honey, mustard, vinegar and garlic together in a small bowl. Add to the skillet used for the pork. Cook over medium heat for 2 minutes, stirring to combine ingredients. Add the beans and simmer 3 to 4 minutes stirring to keep the sauce from burning. Add salt and pepper to taste. Sprinkle parsley on top.
Yield 2 servings.
Per serving: 391 calories (8 percent from fat), 3.5 g fat (0.5 g saturated, 0.8 g monounsaturated), no cholesterol, 18.4 g protein, 76.4 g carbohydrates, 15 g fiber, 421 mg sodium.
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