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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

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