Happy Labor Day Weekend everyone! Hope you’re all enjoying yourselves and the rest of your summer. I’m heading up north today – that’s Wisconsin lingo for any place north of where you live where you can spend time doing outdoorsy activities such as fishing, waterskiing, hunting or snowmobiling, etc – to my friend’s cottage to take in some sun and possibly attempt some water sports. There’s also supposed t obe a place up there with some really outrageous bloody marys so hopefully I’ll be having one of those as well. Really I’m just cramming in the most ‘summer’ I can in the next few weeks. For some reason it feels like the whole season just slipped through my fingers and disappeared.
This recipe just screams summer to me. I got it from my sister a few weeks ago, and I love it. It’s quick, easy and full of Latin flavors – and topped with cilantro. Plus, its a new way to eat pork chops – and who doesn’t need a new pork chop recipe? Serve it with some fresh vegetables and a little bit of rice and you have perfect meal.
Caribbean Style Pork Chops with Black Beans
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6
- 6 boneless pork chops
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1/4 teaspoon all-spice
- 1/2 teaspoon salt
- 2 teaspoon olive oil
- 1 large red onion, chopped
- 6 garlic cloves, minced
- 1 26-ounce can black beans, drained and rinsed
- 3/4 cup chicken broth
- 2 tablespoons lime juice
- 1/2 cup chopped fresh cilantro
- Orange slices, for garnish
- In a small bowl, stir together cumin, coriander, thyme, all-spice and salt.
- Rub spice mixture onto dry pork chops.
- In a large skillet over medium heat, cook the pork chops until browned – about 3 – 5 minutes per side, depending on thickness.
- Transfer pork chops to a platter and tent with foil.
- Heat olive oil in the skillet.
- Add onions and sauté until translucent – about 5 minutes – stirring occasionally.
- Add garlic and continue cooking for about 1 minutes.
- Add beans, chicken broth and lime juice and continue cooking, stirring occasionally, until beans are heated through – about 3 – 4 minutes.
- Top pork chops with bean mixture and top with cilantro before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from The Good Housekeeping Cookbook.