Van Camping
May. 9th, 2018 11:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pork and Beans.
1 Tbsp olive oil
4 4-oz boneless pork loin chops, 1/2" thick
1/2 tsp salt
1/2 tsp pepper
1 medium onion, chopped
1 medium carrot, diced
1 stalk celery, diced
2 cloves garlic, minced (Ha! I used... more.)
1/2 cup chicken stock
1 15-oz can cannellini beans, drained and rinsed
2 San Marzano tomatoes, diced
1/2 tsp herbes de Provence
Heat 1 tsp of the oil in a skillet over medium heat. Season the pork with salt and pepper. Add to the skillet and cook until the undersides are golden brown, about 3 minutes. Flip the chops and cook about 3 minutes more to brown. Transfer to a plate.
Heat the remaining 2 tsp oil in the skillet. Add the onion, carrot, celery, and garlic and cover. Cook, stirring occasionally, until the veg soften - about 5 minutes. Add the broth and bring to a simmer, stirring up any fond (browned bits) with a wooden spoon. Stir in the beans, tomatoes, and herbes de Provence. Cover and simmer to blend the flavors, about 15 minutes.
Return the pork and any plate juices to the skillet. Simmer, uncover, until the pork feels warm, about 3 minutes.
Divide the bean mixture evenly among four soup bowls and top each with a pork chop. Serve.
What worked: This was delicious and satisfying.
What didn't: It probably could have used a bit of Aleppo pepper or paprika on top for a slight kick.
Will I make it again? This will go into the regular rotation.
1 Tbsp olive oil
4 4-oz boneless pork loin chops, 1/2" thick
1/2 tsp salt
1/2 tsp pepper
1 medium onion, chopped
1 medium carrot, diced
1 stalk celery, diced
2 cloves garlic, minced (Ha! I used... more.)
1/2 cup chicken stock
1 15-oz can cannellini beans, drained and rinsed
2 San Marzano tomatoes, diced
1/2 tsp herbes de Provence
Heat 1 tsp of the oil in a skillet over medium heat. Season the pork with salt and pepper. Add to the skillet and cook until the undersides are golden brown, about 3 minutes. Flip the chops and cook about 3 minutes more to brown. Transfer to a plate.
Heat the remaining 2 tsp oil in the skillet. Add the onion, carrot, celery, and garlic and cover. Cook, stirring occasionally, until the veg soften - about 5 minutes. Add the broth and bring to a simmer, stirring up any fond (browned bits) with a wooden spoon. Stir in the beans, tomatoes, and herbes de Provence. Cover and simmer to blend the flavors, about 15 minutes.
Return the pork and any plate juices to the skillet. Simmer, uncover, until the pork feels warm, about 3 minutes.
Divide the bean mixture evenly among four soup bowls and top each with a pork chop. Serve.
What worked: This was delicious and satisfying.
What didn't: It probably could have used a bit of Aleppo pepper or paprika on top for a slight kick.
Will I make it again? This will go into the regular rotation.
no subject
Date: 2018-05-10 08:18 pm (UTC)