Recipe: Brazilian Pork Chops

Brazilian Pork Chops

6 boneless pork loin chops (3/4-inch thick)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. dried thyme
1/8 tsp. ground allspice
1/2 tsp. salt
1 tsp. olive oil
1 medium onion, chopped
3 garlic cloves, crushed with garlic press
1 can (15-19 oz.) black beans, rinsed and drained
1/2 cup chicken broth
1 tbsp fresh lime juice
1/4 tsp. coarsely ground black pepper
1/4 cup packed fresh cilantro, chopped

Pat pork chops dry with paper towels.

In cup, mix cumin, coriander, thyme, allspice, and 1/4 tsp. salt. Rub pork chops with spice mixture.

Heat nonstick 12-inch skillet over medium heat until hot. Add pork chops and cook 4 minutes; turn pork over and cook 3-4 minutes longer until lightly browned on outside and still slightly pink on the inside.

Transfer pork to platter. Cover with foil to keep warm.

In same skillet, heat olive oil over medium heat. Add onion and cook stirring frequently 5 minutes or until golden. Add garlic and cook 1 minute longer stirring frequently.

Add beans, broth, lime juice, pepper and remaining 1/4 t. salt. Heat through.

To serve, spoon bean mixture over pork and sprinkle with cilantro. Serve with mandarin oranges (optional).

Makes 6 Servings
Source: Ladies Home Journal