Spanish Roasted Pork

I made this dish for dinner last night, and I really loved it!  It’s really a wintertime dish, what with the oven being on, but still delicious nonetheless!  The can of beans comes from Trader Joe’s; I LOVE Trader Joe’s.  I just purchased some White 100% Whole Wheat flour (yes it’s white like all purpose flour, but it truly is 100% whole wheat!).  It’s supposed to taste like regular white flour, so I”m gonna try baking with it one of these days, and I’m sure I’ll blog about the results!  😉

Spanish Roasted Pork
(makes 4 chops)

4 Pork Chops
2 tsp. Olive Oil
1 Tbsp. Paprika, smoked
1 tsp. Lime Juice
1 tsp. Cumin
salt & pepper
1 medium onion, chopped
2 cloves of garlic, minced
1 can Trader Joe’s Cuban Style Black Beans,
   drained (reserve liquid)
1 bunch of Kale
1 c. chopped fresh tomatoes

First, place pork chops in medium bowl with 1 tsp. of the oil, paprika, lime juice, cumin, salt, & pepper.  Rub the paste evenly over all 4 chops.  Let it sit for 15 minutes, if you can.

Heat oven to 400 degrees.  In a large oven-proof skillet, add other 1 tsp. oil and heat over medium heat.  When oil is hot, add pork chops & brown nicely on each side, about 7 minutes per side.  After browned, move chops to the side of the skillet & add the onions, stirring to scrape up all the brown bits from the bottom of the pan, and allow onions to soften.

Add garlic and 1 Tbsp. of bean liquid to aid in deglazing of the pan.  Add the drained beans and stir thoroughly.  Place pork chops on top of bean mixture & bake for 16 minutes, flipping the chops at 8 minutes. Remove chops from pan & add 2 Tbsp. bean liquid & kale; stir.  Top with tomatoes, and bake for 10 more minutes.

The finished result is smoky but not spicy, yet wonderfully comforting.  Perfect comfort food for the winter (and not bad for summer, either)!!

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