Thursday, October 22, 2009

Pork chops with preserved black beans


If you can get to a good Asian market, pick up some preserved black beans. They last forever in the fridge and, used in small amounts, provide a nicely different take on many dishes.
The squash is delicata, the skin of which can be eaten.

Pork chops with preserved black beans (serves 2)
2 bone-in or boneless loin pork chops
2 tbsp kosher salt
1 tbsp sugar
1 tsp black pepper, plus more to taste
2 cups water
1 tbsp olive or vegetable oil
½ tbsp butter
1 tbsp preserved black beans, lightly chopped
1 tsp ginger, minced
1 tsp garlic, minced

Brine the pork for 1-3 hours in the fridge in the water, in which you've dissolved the salt and sugar and to which you've added the pepper. One hour before cooking rinse the chops thoroughly, dry them, and allow them to come to room temperature.

In a saute pan large enough to hold the chops without crowding, heat the olive oil and butter over medium high. Add the beans, ginger and garlic and cook 1 minute, stirring constantly so that nothing burns.

Add the chops to the pan and cook for 3-4 minutes per side, until just barely pink in the center (cut a little slit in order to take a peek). Serve at once.

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