RECIPE #349, DAY #529
ORIGINAL RECIPE: “Spiced Pork Chops with Maple-Braised Greens” from December 2016 Food Network Magazine*
TIMING: 20 minutes
DIFFICULTY: Easy enough
TOOLS: Deep wide skillet, tongs
COOK TYPE: Stovetop
HEALTH: Pork is, as they say, the other white meat. Almost all of us could use both more beans and more greens in our diet. So this is a great, healthful, fall dinner that comes together in a snap. Even better for a rushed week night.
EXPERIENCE: We were in a small hole in between supper clubs, so I reached no further for a few meal and snack ideas than my latest Food Network Magazine. (It was on the table in front of me.) I am usually least fond of the “Week Night Meals” section, but this month there were half a dozen I wanted to try. This is number one.
I am fond of a nice pork chop, but it took me years to figure out how to cook them properly. Now, I am on the lookout for a wider variety of recipes for them. This one is solid. I would not enjoy it nearly so much in the summer or even spring, but it is a simple, hearty, healthful, and warming dish with just a touch of cold-weather seasoning.
NOTES: I do prefer the bone-in chops for applications such as this, but I find the boneless are more common these days. They were out of bone-in at my butcher.
- In a small bowl, combine 2 teaspoons paprika, 2 teaspoons cumin, 1 teaspoon coriander, 3/4 teaspoon salt, and a pinch of black pepper. Take 1 tablespoon of the mixture and rub it on 4 pork chops. Set the rest of the spice rub aside.
- Heat 2 tablespoons olive oil over medium-high heat in a wide, deep saute pan. Cook pork chops about 3 minutes on each side, until brown. Remove to a plate.
- In the pan, reduce heat to medium and add 1 tablespoon olive oil. Add 1 thin-sliced onion and 4 cups trimmed kale. Stir until the kale wilts. Stir in the remaining spice rub.
- Add 2 cups water, 1/4 cup maple syrup, 30 ounces drained small white beans, 2 tablespoons tomato paste, and 2 tablespoons apple cider vinegar. Bring to simmer and nestle the pork chops in the beans. Simmer for 5 minutes, until pork is cooked to a faint pink inside. Set pork on a clean platter.
- Increase heat and boil mixture for 3 or more minutes, until sauce has reduced and thickened. Taste for salt and pepper and serve greens and beans around the pork, with the sauce.
Serve with a tankard of cold, apple cider. Cabbage would be an acceptable vegetable to add. Country bread would not be out of place, either.
*Recipe changed from the original.