Wednesday, January 15, 2014

Spanish-style Pork Chops with Garbanzo Beans

This is an easy, 1 dish, weekday meal. I made fresh kale to go with it, but any frozen greens or a fresh salad would be good.

Serves 2

1-3 tbl olive oil
2 boneless loin pork chops
Garlic salt
Salt
Black pepper
3 tsp Smoked paprika
Pinch of saffron
1/2 onion, chopped
2 garlic gloves, chopped fine
1 banana pepper, seeded and chopped
1 Roma tomato, chopped
1 can garbanzo beans, drained
2-4 red potatoes, halved 
1/2 cup chicken stock

Heat a skillet over medium high heat and add 2 tbl olive oil.  Season pork chops with garlic salt, black pepper, and 2 tsp smoked paprika. Brown pork chops on either side and remove to plate. Reduce heat to medium low, add 1 tbl olive oil, onion, pepper, garlic, and saute until onion is translucent. Add garbanzo beans and tomato and saute another 2 minutes.  Add chops, potatoes, chicken stock, and another tsp of smoked paprika and the saffron. Bring to a boil. Taste and add salt and pepper if needed.  Cover and reduce heat to a simmer. Let cook 30 minutes, add more liquid if needed to keep it moist.  When done, remove chops to serving platter and reduce liquid if necessary. Pour tomato, onion mixture over chops and serve.


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