This is a fiery version of a traditional pork and beans dinner. Boneless butterflied pork chops can be found in the meat section of most markets. If they are unavailable, buy boneless loin chops about 1 inch thick and slice them nearly in half horizontally, leaving one edge intact. Open the chops like a book and flatten. The meat will be about 1/2 inch thick. They will take only about 5 minutes to cook.
For the best flavor, buy whole peppercorns and crush them yourself: Place the peppercorns in a zip-close bag, lay the bag flat on a cutting board and crush with a meat mallet or hammer. Alternately, use a spice grinder or a peppermill set on the coarsest setting. The cracked pepper adds a lot of flavor to the chops. If you really like it hot, add another teaspoon to the marinade.
Thick slices of fresh tomato provide a cooling contrast to the spicy pork and beans.
Cracked Pepper Pork
2 (6-ounce) boneless, butterflied pork loin chops
1 tablespoon apple cider vinegar
2 teaspoons olive oil
1/2 tablespoon cracked black peppercorns
1 ripe tomato cut into thick slices
Remove visible fat from the pork. Mix vinegar, oil and cracked pepper together in a small bowl or zip-close bag. Add pork and let marinate 10 minutes, turning once during that time. Heat a medium-size nonstick skillet over medium-high heat and add the pork. Spoon any remaining marinade over chops, making sure cracked pepper is evenly distributed. Saute 3 minutes, turn and saute 2 minutes. A meat thermometer should read 145 degrees. Remove to two dinner plates to rest while making the beans. Place tomato wedges next to the pork.
Makes 2 servings.
Honey Mustard Baked Beans
3 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons apple cider vinegar
1 teaspoon minced garlic
1 1/2 cups canned red kidney beans, rinsed
Salt and ground black pepper
2 tablespoons chopped parsley, (optional)
Mix honey, mustard, vinegar and garlic together in a small bowl. Add to the skillet used for the pork. Cook over medium heat for 2 minutes, stirring to combine ingredients. Add the beans and simmer 3 to 4 minutes stirring to keep the sauce from burning. Add salt and pepper to taste. Sprinkle parsley on top.
Makes 2 servings.
Food on 06/20/2018
Print Headline: Kicked-up pork and beans peppery, sweet