|Pork Chops and Beans|
6 boneless pork chops 1/2 inch thick, trimmed
1 large purple onion
2 teaspoons butter (unsalted)
1 teaspoon garlic salt – or season to taste
1 can black beans (15 oz.)
1 teaspoon garlic salt
1 package Sazon seasoning
1 1/2 cups white rice
3 1/4 cups water
Onions and garlic salt add the flavor to these chops. Start by chopping 1/2 of the onion into long thin slivers – set aside. Heat a large frying pan to medium high heat. Drop in and melt butter – coating pan. Toss in onions, cover with lid and fry until brown on edges. Season pork chops with garlic salt and place on top of onions. Fry for 4-5 minutes until brown on edges and white through center of chop. When you turn the chops to cook the other side, carefully remove the onions and place on top of chops so that new side you are cooking comes in direct contact with the pan. Feel free to add more butter as needed. Cook another 4-5 minutes or until pork chop has an internal temp. of 160 degrees.
The key to making black beans saucy is to mash some of the beans squishing them into the bean juice at the bottom. This will thicken the bean sauce. Heat the beans, add garlic salt and Sazon seasoning and stir. Once hot, mash some of the beans into the sauce. Makes for a thicker bean sauce.
For rice, I have a rice cooker so it’s super easy. You always want two parts water to one part rice. I add 1/4 cup extra because my family likes their rice sticky.
The broccoli I steamed. It’s also very easy with the right cookware – a pan of boiling water on the bottom and pan that allows steam through on top. I use a fork to test to see when the broccoli is done.
I enjoy making yummy homemade meals for my family. Hope you found some useful tips here for yours.
In His Grip,