Tag Archives: main course

Black Beans & Pork Chops

Crazy May is finally over!  Thank goodness!  We joked that was the month we could count on 1 hand the number of times I cooked.  (Seriously, this is crazy for us!  We don’t do this!)

What would be better than to start June off with a great meal?

My sister told me about Food on the Table.  It costs a small fee (but I got it free under a special- check- they have more coming up) but you put in your food preferences (protein choices, dietary restrictions, etc) & it comes up with a variety of recipes for dinner.  You select them & they pop them into a meal plan with shopping list & they tell you if your local grocery stores has any of those items on sale this week.

To try them out I made their “Black Beans & Pork Chops.”  I was impressed how easy the recipe looked, but you still never know.

However,

They.

Were.

Awesome!

I can’t wait for lunch tomorrow to have the leftovers!

Here’s the recipe:
– 4 pork chops (we did 2 very large bone-in ’cause that’s what was in the freezer)
(to taste)ground black pepper & salt

– 1 tbsp olive oil
– 1, 15.0 ounce can black beans, with liquid
– 1 c. salsa (we used Newman’s Own Medium)

– Season pork with some salt & pepper (I always pat my meat dry first)
– Heat oil in skillet & quickly brown the sides
– Add black beans (with liquid) & salsa
– Bring to a boil
– Simmer covered, 20 minutes or so- depending on how thick the chops are

We had these with roasted potatoes & fresh green beans. 
I’d say June is starting off on the right foot!

*Note- there’s been some discussion lately on recipe copyrights.  I know I break these rules.  However, I’m not sure exactly what these rules are.  I’m just a wife who’s trying to put a decent meal on the table in the midst of craziness.  I like Jamie Oliver’s stance that we’re just trying to share real food with people to encourage everyone to cook good & healthy meals at home.

Roast Pork Loin with Tarragon Cream Sauce

I finally tried cream sauces!

They’ve always intimidated me & recently, I finally got up the courage to try one.

This was the one to try too!

Roast Pork Loin with a Tarragon Cream Sauce.  It’s savory, yummy, light & delectable.  What else could one ask for?

Ingredients: (from an Epicurious recipe with a few slight changes by me)
– 1 bone-in pork loin, 2lbs
– 3 large cloves garlic, minced
– Salt and pepper
– 4 tbsp unsalted butter
– 3 tbsp finely chopped shallot
– 1/2 cup chicken broth
– 2-3 tbsp Dijon mustard
– 1 c. heavy whipping cream
– 2–3 tsp dried tarragon
1. Preheat the oven to 400°F (200°C).
2. Cut slits 3/4″ deep all over the pork loin. Insert the garlic into the slits. Sprinkle the meat generously with salt and pepper and place in a dutch oven, be sure to cover.
3. Roast for about 30 minutes, until internal temp is around 140 degrees. Remove from oven & let rest while you make the sauce.
4. In a sauté pan over low heat, melt butter. Add the shallot and sauté slowly until soft, about 5 minutes.
5. Add the broth and let cook until almost totally evaporated, about 5 minutes.
6. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
7. Serve & spoon the sauce over the chops.
8. Enjoy!

Sorry I don’t have any pics to share, we ate it too fast for me to photograph!  But here’s a pic of Rocco for you!