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Pork Chops with Black Bean Sauce

16 oz Black Beans
1/4 c Red Bell Pepper, Diced
1 cl Garlic, Minced
1 sm Shallot, Minced 1 3/4 c Chicken Stock
1 tb Wine
4 Boneless pork chops
1 tb Oil
1 Red bell pepper
Parsley


Combine the beans (with their liquid), diced red bell pepper, garlic, shallot, 7/8 of the chicken stock and the wine in a large saucepan. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add the remaining stock and mix well. Simmer another 10 minutes. Heat another heavy skillet about 15 minutes before the beans are done. Heat the oil. Saute the chops until browned on both sides. Remove the chops and pour off as much fat as possible. Pour the bean sauce into the skillet. Place the chops on the sauce. Simmer until the chops are done (about 5 minutes). Ladle the sauce onto a serving platter. Arrange the chops over the sauce. Garnish with rings of sliced red bell pepper and sprigs of parsley.


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