Monday, January 13, 2014

Pork Chops with Coconut Milk, Collard Greens and Cannellini Beans

Nothing says comfort food like pork chops. When cooked properly, they can be tender, tasty morsels of meat with their own little handle to pick up and gnaw off the remaining meat that clings to the bone. I got to work from home today, so I had time to prepare a delicious meal of seared pork chops that I then slow braised in light coconut milk and mixed with cannellini beans, shallots and collard greens. The end result is a warm, slightly spicy chop that still needs a knife (but barely) and sort of melts in your mouth. I served mine over pearled barley.

Pork Chops with Coconut Milk, Collard Greens and Cannellini Beans
4 bone-in pork chops
1 can light coconut milk
1 can cannellini beans (drained)
2 large shallots, sliced thinly
Madeira or chicken stock
Seasoning salt (I used Trader Joe's African Smoke Seasoning)
1 large bunch of collard greens (remove leaves from stems and tear into smaller pieces)
Olive oil

1. In a cast iron skillet over medium-high heat, add 1 tbs of olive oil and sear the seasoned pork chops until they are brown on the outside, but not fully cooked. Set aside on a plate.

2. Add the shallots to the pan and cook until softened. Season with salt and pepper. Deglaze the pan with a little Madeira wine or chicken stock. When most of the liquid is evaporated, add the collard greens. Season with salt and pepper. Cook until starting to wilt. Add in the beans and the coconut milk. Stir until combined. Bring to a boil. Reduce heat and nestle the pork chops back into the pan. Cover and cook on a low simmer (2-3 on my stove) for an hour or until tender.

3. Serve over pearled barley.

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