Cracked Pepper Pork with Honey Mustard Baked Beans. (Linda Gassenheimer/TNS)
Photo: Linda Gassenheimer/TNS
Photo: Linda Gassenheimer/TNS

Spice up pork and beans with this peppery dish

This is a fiery version of a traditional pork and beans dinner. Boneless butterflied pork chops can be found in the meat section of most markets. If they are unavailable, buy boneless loin chops about 1 inch thick and slice them nearly in half horizontally, leaving one edge intact. Open the chops like a book and flatten. The meat will be about 1/2 inch thick. They will take only about 5 minutes to cook.

Cracked black pepper can be found in the spice section of your market. It adds a lot of fire to the chops. If you really like it hot, add another teaspoon to the marinade. Have plenty of cool drinks on hand if you do.

Helpful Hints:

— Use the same skillet to cook the pork and then the beans.

— Minced garlic can be found in the produce section of the market.


— Marinate pork.

— Prepare the beans ingredients.

— Make pork.

— While pork rests, make beans.

Shopping List:

To buy: 2 6-ounce boneless pork loin chops, 1 bottle cracked black pepper, 1 medium tomato, 1 small bunch fresh parsley, 1 small jar Dijon mustard, 1 bottle apple cider vinegar and 1 small can reduced-sodium red kidney beans.

Staples: minced garlic, honey, olive oil, salt and black peppercorns.



Recipe by Linda Gassenheimer

2 6-ounce boneless, butterflied pork loin chops

1 tablespoon apple cider vinegar

2 teaspoons olive oil

1/2 tablespoon cracked black pepper

1 medium tomato cut into wedges

Remove visible fat from the pork. Mix vinegar, oil and cracked pepper together in a small bowl or zip-close bag. Add pork and let marinate 10 minutes, turning once during that time. Heat a medium-size nonstick skillet over medium-high heat and add the pork. Spoon any remaining marinade over chops, making sure cracked pepper is evenly distributed. Saute 3 minutes turn and saute 2 minutes. A meat thermometer should read 145 degrees. Remove to two dinner plates to rest while making the beans. Place tomato wedges next to the pork.

Yield 2 servings.

Per serving: 272 calories (33 percent from fat), 10 g fat (2.1 g saturated, 3.8 g monounsaturated), 96 mg cholesterol, 41.6 g protein, 4.7 g carbohydrates, 1.6 g fiber, 155 mg sodium.


Recipe by Linda Gassenheimer

3 tablespoons honey

4 tablespoons Dijon mustard

4 tablespoons apple cider vinegar

1 teaspoon minced garlic

1 1/2 cups rinsed and drained reduced-sodium canned red kidney beans

Salt and freshly ground black pepper

2 tablespoons chopped parsley (optional)

Mix honey, mustard, vinegar and garlic together in a small bowl. Add to the skillet used for the pork. Cook over medium heat for 2 minutes, stirring to combine ingredients. Add the beans and simmer 3 to 4 minutes stirring to keep the sauce from burning. Add salt and pepper to taste. Sprinkle parsley on top.

Yield 2 servings.

Per serving: 391 calories (8 percent from fat), 3.5 g fat (0.5 g saturated, 0.8 g monounsaturated), no cholesterol, 18.4 g protein, 76.4 g carbohydrates, 15 g fiber, 421 mg sodium.

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