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I don’t know what it is about this dish, but I really like it and make it frequently. I’m going to give you the recipe for two servings, so feel free to double or triple, etc. if you are feeding more . . . or a teenager.
- Ingredients
- Flour
- Seasoning (at least salt and pepper, but whatever you like)
- 2 pork chops (boneless or not, it doesn’t matter)
- 1-2 Tbsp. cooking oil
- 1 15 oz. can kidney beans
- 2 Tbsp. minced onion
- 2 tsp. chili powder (I use ancho chile powder if I have it)
- Water
Flour and season the pork chops. Heat a small skillet and add the oil. Brown the pork chops in oil and cook a little while. They don’t need to be cooked all the way through yet.
While that is happening, open your beans and drain them in a colander. Rinse with water. Drain well and pour into a small bowl. Stir in onion and chile powder.
Preheat the oven to 375 degrees F.
If you are using an oven-proof skillet to brown your pork chops, then remove the chops and stir in splash of water, enough to swirl the pan around and stir up the browned bits. Stir in the spiced kidney beans and place the chops on top of the beans.
If you are using a different baking dish, spray it with non-stick spray. Spread the kidney beans evenly across the bottom of the dish. Remove the chops from the skillet and settle them atop the beans. Splash a bit of water in the skillet and stir up the browned bits. Pour the water over the chops and beans.
Place either the skillet or the baking dish into the oven, uncovered, at 375 degrees F for 20-30 minutes until the meat reaches a temperature of 145 degrees F. This doesn’t take long because you’ve done much of the cooking already. The beans turn a bit crispy along the edges and are so, so tasty!
The flavor was heavenly. Along with all the stuff going on atop my range, I also made Twice-Baked Cauliflower from Kalyn’s Kitchen and Crash Hot Potatoes from the Pioneer Woman. The meal was awesome!
Cut medium-size mushrooms into quarters and brown in butter and olive oil. Set aside.
Using the same skillet, brown sliced onions. Add to mushrooms and set aside.
Using same skillet, brown seasoned pork chops. Remove chops from skillet and set aside. Deglaze the skillet with white wine, scraping the crispy bits up from the pan. Let wine simmer and reduce for a few minutes.
Add pork chops to pan.
Add sauteed mushrooms and onions. Let simmer until pork chops are cooked. It won’t take long. Remove chops and set aside.
Add about ½ cup sour cream to skillet and stir until well mixed. Let simmer to reduce a bit.
Add pork chops back into skillet and cover with sauce. Serve.
Here’s the quick & easy info on Crash Hot Potatoes by Pioneer Woman . . . 1-Cook small potatoes. 2-Place on baking sheet coated with olive oil. 3-Smash each potato. 4-Sprinkle with salt & pepper & olive oil. 5-Bake 450 degrees 20-25 minutes till crispy on the top.
They are really, really yummy.
Pork Chops with Sweet Potatoes
It’s getting to be sweet potato season, I guess. Here is another recipe that calls for sweet potatoes in a savory, not sweet, dish.
Heat 2 Tbsp. butter in a deep skillet. Brown 6 pork chops on both sides (this time I used four boneless pork chops, but loin or rib chops are fine and the amounts are easily adjusted). Season with salt and pepper.
Place about a teaspoon of ketchup on each chop. Cover and cook over low heat for 10-15 minutes.
Peel and halve 6 medium sweet potatoes (I used 3 fairly large ones and I cut them into large chunks). Remove chops from skillet; add ¾ cup water. Place potatoes in skillet. Turn to coat with liquid. Sprinkle with salt and pepper.
Pour about ½ cup ketchup over potatoes.
Top potatoes with chops.
Cover and cook over low heat for about 45 minutes or until potatoes are soft and chops are tender.
To serve, spoon sauce over potatoes and chops. Yield 6 servings.
Pork Chops with Sweet Potatoes Recipe
2 Tbsp. butter
6 pork chops
Salt and pepper to taste
½ cup ketchup
6 medium sweet potatoes
¾ cup water
Heat 2 Tbsp. butter in a deep skillet. Brown 6 pork chops on both sides. Season with salt and pepper. Place about a teaspoon of ketchup on each chop. Cover and cook over low heat for 10-15 minutes. Peel and halve 6 medium sweet potatoes. Remove chops from skillet; add ¾ cup water. Place potatoes in skillet. Turn to coat with liquid. Sprinkle with salt and pepper. Pour about ½ cup ketchup over potatoes. Top potatoes with chops. Cover and cook over low heat for about 45 minutes or until potatoes are soft and chops are tender. To serve, spoon sauce over potatoes and chops. Yield 6 servings.
Foods Passion 