PORK N BEANS RECIPE RECIPES

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SALT 'N' PEPPER PORK OR CHICKEN | RACHAEL RAY | RECIPE ...



Salt 'n' Pepper Pork or Chicken | Rachael Ray | Recipe ... image

Who needs takeout when you can make Rachael's quick + easy Chinese-style pork or chicken dinner in the time it takes to cook the rice?

Provided by Rachael Ray

Number Of Ingredients 24

About 3 tablespoons vegetable oil
3 tablespoons Shaoxing or sherry
2 tablespoons cornstarch
with a splash of water
1 tablespoon salt
4 boneless pork loin chops
about 1 ½ pounds
cut in triangular pieces in large bites
6-7 per chop OR 1 ½ pounds boneless
skinless chicken breasts and/or thighs
cut into large bites
About ⅓ cup vegetable oil to fry the chops or chicken
4 large cloves garlic
thinly sliced
2 large jalapeño peppers
thinly sliced
About ¼ cup cornstarch
1 teaspoon fine sea salt and 1 ½ teaspoons white pepper
1 bunch scallions
chopped on bias
A handful of cilantro leaves
coarsely chopped
Rice wine vinegar or large wedges of lime
Roasted Honey-Soy Green Beans

Steps:

  • Combine the marinade ingredients in a bowl, add pork or chicken, coat and let stand 15 minutes
  • Place oil in large skillet and have paper towel-lined plates on hand or a wire rack over foil-lined pan to drain pork or chicken
  • Heat oil over medium heat until hot and fry the garlic and chili peppers 1 to 2 minutes, then remove to towel to drain
  • Add cornstarch to the pork or chicken and the fine sea salt and white pepper
  • Fry in 2 batches to prevent crowding and until golden and crisp
  • Transfer to drain and repeat
  • Toss with chilies and garlic to serve and top with scallions and cilantro and douse with vinegar or lime juice
  • Serve with rice and Roasted Honey-Soy Green Beans
  • Listicle: Rachael Ray Cucina Dinnerware 14-Inch Round Serving Bowl

SALT 'N' PEPPER PORK OR CHICKEN | RACHAEL RAY | RECIPE ...



Salt 'n' Pepper Pork or Chicken | Rachael Ray | Recipe ... image

Who needs takeout when you can make Rachael's quick + easy Chinese-style pork or chicken dinner in the time it takes to cook the rice?

Provided by Rachael Ray

Number Of Ingredients 24

About 3 tablespoons vegetable oil
3 tablespoons Shaoxing or sherry
2 tablespoons cornstarch
with a splash of water
1 tablespoon salt
4 boneless pork loin chops
about 1 ½ pounds
cut in triangular pieces in large bites
6-7 per chop OR 1 ½ pounds boneless
skinless chicken breasts and/or thighs
cut into large bites
About ⅓ cup vegetable oil to fry the chops or chicken
4 large cloves garlic
thinly sliced
2 large jalapeño peppers
thinly sliced
About ¼ cup cornstarch
1 teaspoon fine sea salt and 1 ½ teaspoons white pepper
1 bunch scallions
chopped on bias
A handful of cilantro leaves
coarsely chopped
Rice wine vinegar or large wedges of lime
Roasted Honey-Soy Green Beans

Steps:

  • Combine the marinade ingredients in a bowl, add pork or chicken, coat and let stand 15 minutes
  • Place oil in large skillet and have paper towel-lined plates on hand or a wire rack over foil-lined pan to drain pork or chicken
  • Heat oil over medium heat until hot and fry the garlic and chili peppers 1 to 2 minutes, then remove to towel to drain
  • Add cornstarch to the pork or chicken and the fine sea salt and white pepper
  • Fry in 2 batches to prevent crowding and until golden and crisp
  • Transfer to drain and repeat
  • Toss with chilies and garlic to serve and top with scallions and cilantro and douse with vinegar or lime juice
  • Serve with rice and Roasted Honey-Soy Green Beans
  • Listicle: Rachael Ray Cucina Dinnerware 14-Inch Round Serving Bowl

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SOUTHWESTERN PORK CHOPS RECIPE: HOW TO MAKE IT
This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.—Vicki L. Blaine, Plymouth, Michigan
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 508 calories per serving
  • In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired.
    Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
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