Slow-Cooked Beans, Pan-Fried Pork Chops, Caramelized Onions

Slow-Cooked Beans, Pan-Fried Pork Chops, Caramelized Onions
Slow-Cooked Beans, Pan-Fried Pork Chops, Caramelized Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    center-cut pork chops - (8 oz ea)

  • 3

    tablespoons Essence divided (see Bayou Blast recipe)

  • 3/4

    cup all-purpose flour

  • 1/4

    cup cornstarch

  • Salt to taste

  • Freshly-ground black pepper to taste

  • SLOW-COOKED WHITE BEANS:

  • 3/4

    pound dried Great Northern beans picked over to

  • remove any broken beans and stones

  • 1/2

    pound bacon diced

  • 1

    cup chopped yellow onions

  • 1

    teaspoon cayenne pepper

  • 1

    teaspoon Essence (see Bayou Blast recipe)

  • 1 1/2

    teaspoons salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 2

    teaspoons minced garlic

  • 1

    can chopped tomatoes - (14 1/2 oz) with their juices

  • 1

    bottle lager or ale - (12 oz)

  • 1/2

    cup cane syrup or molasses

  • 1/2

    cup light brown sugar - (packed)

  • 1/2

    cup chicken stock

  • 1/2

    cup Canadian whiskey

  • 2

    tablespoons whole grain mustard

  • 1

    tablespoon Worcestershire sauce

  • 2

    bay leaves

  • CARAMELIZED ONIONS:

  • 4

    ounces unsalted butter

  • 2

    pounds yellow onions peeled, and thinly sliced

  • 2

    teaspoons chopped fresh thyme

  • Salt to taste

  • GARNISH:

  • 6

    sprigs fresh thyme garnish

Directions

Season the chops on both sides with 2 tablespoons of the Essence. Combine the flour, cornstarch and remaining tablespoon of Essence in a shallow bowl. Dredge the pork chops in the flour mixture. In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side. Remove and drain on paper towels. Season lightly with salt and pepper. To serve, spoon the beans into the center of 6 large plates. Top with the pork chops and spoon the onions over the chops. Garnish each plate with thyme and serve immediately. For the Slow-Cooked White Beans: In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside. In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes. Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans. Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops. For the Caramelized Onions: In a large skillet or saute pan, melt the butter over medium-high heat. Add the onions and lower the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Add the thyme and salt to taste, and stir. Remove from the heat and keep warm until ready to serve. (Makes 2 cups) This recipe yields 6 servings.

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