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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
6 boneless rib pork chops (about 11/2 lbs)
3/4 cup well-stirred black beans in spicy sauce
4 green onions, chopped (about 1/2 cup), plus additional sliced for garnish
1/2 cup water
1/4 cup Madeira wine
2 tbsp chopped Italian parsley leaves
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Salt and ground black pepper
In 12-inch skillet, heat butter and oil over medium-high heat until butter melts. Add pork chops and cook 8 to 10 minutes or until lightly brown and internal temperature reaches 145 degrees, turning once halfway through cooking. Transfer pork to plate; keep warm. Drain most fat from skillet.
Meanwhile, in blender or food processor with knife blade attached, puree black beans until smooth.
In same skillet over medium heat, add green onions and cook 1 to 2 minutes or until soft, stirring frequently. Stir in bean puree, water, Madeira, parsley, Worcestershire sauce, mustard and salt and pepper to taste; heat to boiling, stirring frequently. Cook until sauce thickens slightly. Spoon some sauce over pork chops, then sprinkle with sliced green onions. Serve additional sauce on the side. Serves: 6
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CATALINA PORK CHOPS
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
6 boneless rib pork chops (about 11/2 lbs)
3/4 cup well-stirred black beans in spicy sauce
4 green onions, chopped (about 1/2 cup), plus additional sliced for garnish
1/2 cup water
1/4 cup Madeira wine
2 tbsp chopped Italian parsley leaves
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
Salt and ground black pepper
In 12-inch skillet, heat butter and oil over medium-high heat until butter melts. Add pork chops and cook 8 to 10 minutes or until lightly brown and internal temperature reaches 145 degrees, turning once halfway through cooking. Transfer pork to plate; keep warm. Drain most fat from skillet.
Meanwhile, in blender or food processor with knife blade attached, puree black beans until smooth.
In same skillet over medium heat, add green onions and cook 1 to 2 minutes or until soft, stirring frequently. Stir in bean puree, water, Madeira, parsley, Worcestershire sauce, mustard and salt and pepper to taste; heat to boiling, stirring frequently. Cook until sauce thickens slightly. Spoon some sauce over pork chops, then sprinkle with sliced green onions. Serve additional sauce on the side. Serves: 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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