Thursday, March 21, 2013

Skillet Glazed Pork Chops & Beans - Recipe

Skillet Glazed Pork Chops & Beans

I don't know about you, but some days it seems it's tough to think of yet another meal to make for dinner. We've recently had chicken stirfry, beef roast and roasted vegetables, chicken vegetable soup, pepper steak, etc. etc. So I was looking in the freezer to see what was there. Pork chops. What to do with pork chops. Well, in the meantime, I could at least partially thaw them so that they could be cut laterally (giving me four 5/8" thick chops) and put in a baggie with white wine and garlic until I figured out what to do next. That was my first step.

The day got busy, and suddenly it was about a half hour before I wanted to eat dinner - and have something decent for Kevin to eat. So I did what I usually do in those circumstances: GOOGLE. 'pork chops recipe.'  I realize that didn't narrow it down a lot, but after looking through the ingredient list on one of the first entries, I decided to go with it.

Skillet Glazed Pork Chops & Beans Recipe: (With a few modifications, e.g. the beans, the garlic, the wine, the title, etc; I'll explain later)

Anyway, the original recipe for the rub was at BudgetBytesBlog

Preheat oven to 350 degrees F.

In a small bowl, mix the following:
1/4 c. brown sugar
1/2 t. cayenne
1/2 t. paprika
1/2 t. salt
1/2 t. pepper

Keep in mind that the pork chops had already been marinated for several hours in white wine and garlic.

Remove chops from marinade and pat dry with paper towels.
Rub sugar and spice mixture generously onto both sides of pork chops.

I decided that I wanted beans with these chops, but didn't have any black beans so I used pork & beans  I shudder to think, drained and rinsed thoroughly and drained again. And rinsed thoroughly and drained again. (Yes, at least twice.) Set beans aside.

Melt 2+ T. coconut oil in [my favorite Grandpa Roy] cast iron skillet over medium heat until the oil looks shimmery. At that point, turn the heat down to medium low, lay the pork chops in the skillet and fry them 4-5 minutes on one side. Flip the pork chops over and fry another 4-5 minutes.

Remove chops from skillet and set aside for a minute.

In that same skillet, place the drained beans and pour in any leftover seasoning mix. Use a spatula to mix the beans and oil and seasoning.

Lay the pork chops on top of the beans and place skillet in the preheated oven for about 8-10 minutes. 

It's a good idea to use a meat thermometer so that you don't overcook the pork, but get moist pork chops that are at at least 145 degrees at the middle. The USDA changed the recommendation on pork from 160 to 145.  I think my thermometer read 153 when I tested these chops.

And they were delicious, served with home-canned, unsweetened apple sauce.

Now, if only I knew what to make for dinner tomorrow night. sigh.

NOTE:   Update: Don't use pork & beans. Although they didn't bother Kevin, I had a headache the next morning. No matter how many times you rinse pork & beans, you just can never get the poison out. Next time I will wait until I have beans that haven't been canned in a sauce. 

But I'll have to admit, they were...

Yummy Glazed Pork Chops


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Trace4J said...

Looks yummy to me Friend.
Happy Spring.

Paulette said...

Pork chops fried in a cast iron skillet, nice and moist are one of my favorite things to eat. Yours looked fabulous, as for dinner tonight I vote for the nearest restaurant :))

Terri D said...

We have pork chops frequently, and I usually grill them in the George Foreman grill. This recipe, with black beans would be delicious, and I like the white wine and garlic marinade better than the brown sugar rub, I think! Yum!

Terri @ A Creative Princess said...

I've never marinated my pork chops in white wine and garlic. YUM! I wish we hadn't had pork chops last night for dinner so I could fix them tonight!

Unknown said...

I've had a tough time lately with dinner ideas too... maybe we go through cycles?? :)
The chops look amazing... you would have never known you didn't spend hours in the kitchen making it!!

Sandra said...

i have never eaten or even seen these two cooked together, but since I love both, this would be great for us.. plus your photos make it look even better.

SImple and Serene Living said...

Okay, I'm getting hungry :)

Balisha said...

These sound delicious.
Tell me more about the poison and your headaches due to beans canned in sauce.

Cherry's Prairie Primitives said...

They look delicious!!

Anonymous said...

I love pork chops and this recipe sounds wonderful - thank you!!!

Unknown said...

That looks very yummy :) getting hungry just from looking at it.

Heide at ApronHistory said...

We always tend to cook pork chops the same way. I think we need to shake it up a bit! Thanks for the recipe.

Joyce said...

Sounds good. I woke up this morning and one of my first thoughts was, ugh-what will I make for dinner? So tired of the same old same old. One reason I love springtime is we use the grill most nights.

Rachel said...

I love pork chops!! Those look so good!!!

Denise said...

I am very hungry now.

Empty Nester said...

How lucky for me!!!! I just bought some pork chops at the grocery store this morning!!!!

Candace said...

I love pork and beans! Those pork chops look amazing.

Alil Country Sugar said...

This dish looks delicious. And it's funny how you rinsed and rinsed the beans. That sounds like something I would do....Thank you for sharing at Foodie Friends Friday.

Lois Christensen said...

Looks delicious! So funny how you rinsed the beans twice! The only time I eat canned beans like that is around July 4th for a barbecue but they're doctored up tremendously. Great recipe! Thanks for sharing with Foodie Friends Friday!

Kathy said...

We all have those days! Your pork chops sound delicious - I'll have to give it a try - I do appreciate you sharing with Home and Garden Thursday,

Lisa Lynn said...

My mouth is watering! Thanks for sharing your post on The Creative HomeAcre Hop! Happy Easter!

Hope you have a chance to link up again this week:


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