Making the most out of
your weekend meals is easy with the variety of flavorful ingredients
available today. For cooks looking to spruce up weekend family
dinnertime, try these chops to add a little variation to the
family-favorite pork chop by serving with black beans and topping
with saffron-tinted garlic mayonnaise.
Chili Chops
Aoili
- 6 pork loin chops
2 teaspoons chili powder
1 teaspoon EACH garlic powder, ground cumin, salt
2 teaspoons vegetable oil
- Black Beans (recipe below)
- Saffron Aioli (recipe
below)
1 fresh avocado, peeled and sliced
- Mix chili powder, garlic
powder, cumin and salt in a small bowl. Season chops with mixture.
- Heat oil in a 16-inch
or large saute pan over high heat. Sear chops on both sides;
remove to sizzle platters and place in a 450 degrees F. oven
and roast to an internal temperature of 155 degrees F., about
8 to 10 minutes.
- Serve chops with a portion
of the Black Beans, and garnish plate with dollops of the Saffron
Aioli and avocado slices.
Makes 8 servings.
Black Beans:
2 teaspoons olive oil
1/2 cup diced onion
3 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon curry powder
1/2 cup dry sherry
3/4 pound black beans, soaked overnight and drained
1 1/2 quarts pork stock
1 teaspoon fresh thyme, chopped
1 teaspoon salt
- Heat oil in a 2 1/2 quart
saucepan over medium-high heat; saute onions and garlic for 20
seconds. Add cumin and curry powder; deglaze pan with sherry;
add beans and stock and bring to a boil. Reduce heat to low,
cover and simmer until beans are soft (about 2 1/2 hours). Season
with salt and thyme. Remove from heat and keep warm.
Saffron Aioli: In a small bowl, soften a few
threads of saffron in some warm water. Stir saffron into 1/2
cup of mayonnaise along with 3 crushed garlic cloves and 1/2
teaspoon curry powder. Place in a plastic squirt bottle and refrigerate
until serving.
Nutrition Facts
Calories 617 calories
Protein 45 grams
Fat 38 grams
Sodium 1692 milligrams
Cholesterol 114 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
