Double Cut Pork Chops w/ Beans & Swiss Chard
Ingredients/Cost:
2 Double Cut Boneless Pork Chops (about 1.75lb total): $11.30
1 can Black Beans: $2.50
1 Bell Pepper: $2.90
2 oz Shredded Cheddar: $1.00
1 bunch Swiss Chard: $2.15
2 cloves Garlic: $0.20
1 tbsp Cider Vinegar: $0.15
1/4 cup Chicken Broth: $0.20
2 tbsp Oil: $0.90
1 tbsp Butter: $0.15
1/2 tsp Cayenne Pepper: $0.15
1/2 tsp Garlic Powder: $0.10
2 tsp Salt: $0.20
1 tsp Black Pepper: $0.10
Total cost = $22, or $11 per serving
1. Sear pork chops for 3 minutes per side. After flipping to the second side, add butter and garlic cloves and occasionally baste the pork chops while they continue to cook.
2. If there is fat on the side of the pork chops, turn them on their sides and cook for a minute or so to render the fat.
3. Once seared, put in oven to continue to cook until they reach an internal temperature of 145F. For the size I used, this took about 20 minutes.
4. While pork chops are in the oven, get 1 tbsp of oil hot and add the sliced bell pepper, garlic powder and cayenne. Cook until peppers are softened. Then add the beans and chicken broth and continue to cook until beans are warmed through. Turn off heat and stir in cheese, then set aside.
5. When pork is done, remove from pan and set them aside to rest. Using the same pan, turn stove on medium heat and add the Swiss chard and a bit of salt and black pepper, cook for a couple minutes until chard starts to wilt. Add the cider vinegar and continue to cook for another minute or so.
6. Slice pork, plate and enjoy.
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