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


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  • 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
  • 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
  • 4 ounces unsalted butter
  • 2 pounds yellow onions peeled, and thinly sliced
  • 2 teaspoons chopped fresh thyme
  • Salt to taste
  • 6 sprigs fresh thyme garnish


Servings 6


Step 1

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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