Friday, November 22, 2013

Brazillian Pork (Katie)


4 boneless pork loin chops, 3/4 inch thick (5 oz each)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp dried thyme
1/8 tsp ground allspice
1/2 tsp salt
1 tsp olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1 can (15-19oz) black beans, rinsed and drained
1/2 cup chicken broth
1 Tbsp fresh lime juice
1/4 tsp coarsely ground black pepper
1/4 cup packed fresh cilantro
 chopped fresh orange wedges (optional

Pat pork chops dry with paper towel, In cup, mix cumin, coriander, thyme, allspice and 1/4 tsp salt. Rub mixture into both sides of pork chops
Heat non-stick 12-inch skillet over medium heat until very hot. Add pork chops and cook 4 minutes; turn chops over and cook until slightly browned on the outside and slightly pink on the inside, 3-4 minutes longer. Transfer to platter, cover to keep warm
In same skillet, heat oil over medium heat. Add onion and cook, stirring frequently until golden, about 5 minutes. Add garlic and cook stirring 1 minute longer. Stir in beans, broth, lime juice, pepper and remaining 1/4 tsp salt; heat through.
To serve, spoon bean mixture over pork; sprinkle with cilantro. Serve with orange wedges if you like.