Louisiana_Cookin_-_November_-_December_2019

Louisiana Cookin’ | November/December 2019 50

ADOBO PORK CHOPS WITH
TASSO-WHITE BEANS
MAKES 4 SERVINGS

This dish highlights the sweetness of the
onions and tomatoes in sofrito.

1 pound dried great Northern
beans, sorted and rinsed
½ cup plus 2 tablespoons olive oil,
divided
1 tablespoon red wine vinegar
2 teaspoons adobo seasoning with
pepper
8 cloves garlic, minced and divided
4 (1-inch-thick) bone-in center-
cut pork loin rib chops (about
2¾ to 3 pounds)
8 cups water, plus more for
cooking beans if needed
⅓ pound tasso, cut into ½-inch cubes
1 cup fi nely chopped yellow onion
1 (28-ounce) can peeled whole
plum tomatoes, undrained
1 bay leaf
2 teaspoons chopped fresh oregano
1½ teaspoons kosher salt
1½ teaspoons sugar
1 teaspoon chopped fresh thyme
1 teaspoon smoked paprika
¾ cup low-sodium chicken broth,
room temperature
Garnish: fresh oregano leaves

1. In a large bowl, combine beans and
   water to cover by 2 inches. Cover and
   soak for at least 8 hours or overnight.


2. In a large resealable plastic bag,
   combine ¼ cup oil, vinegar, adobo
   seasoning, and 2 cloves garlic. Add
   pork chops to bag; seal bag, and
   toss to coat pork chops. Refrigerate
   overnight.


3. Thoroughly rinse and drain soaked
   beans. In a large enamel-coated
   cast-iron Dutch oven, combine
   soaked beans and 8 cups water. Bring
   to a boil over medium-high heat;
   reduce to a simmer, and cook, stirring
   occasionally, until beans are tender,
   2 to 2½ hours. (Add additional water,
   1 cup at a time, if needed, to keep
   beans submerged while cooking.)
   Drain beans; set aside, and keep
   warm. Clean Dutch oven.


4. In same Dutch oven, heat ¼ cup oil
   over medium heat. Add tasso; cook,
   stirring frequently, until browned,
   5 to 7 minutes. (Reduce heat to
   prevent excess browning if needed.)

Using a slotted spoon, remove

tasso, and let drain on paper towels,

reserving drippings in pot.

5. Add onion and remaining 6 cloves
   garlic to pot; reduce heat to medium-
   low. Cook, stirring frequently, until
   softened, 5 to 6 minutes. Add
   tomatoes, bay leaf, oregano, salt,
   sugar, thyme, and paprika; bring to
   a boil. Reduce heat to medium-low;
   simmer, stirring occasionally and
   breaking up tomatoes, for 30 minutes.


6. Add beans, tasso, and broth to
   tomato mixture, stirring to combine.
   Discard bay leaf. Keep warm.


7. Preheat oven to 400°. Let pork
   chops stand at room temperature for
   30 minutes. Discard marinade, and
   pat pork chops dry.


8. In a 12-inch ovenproof stainless
   steel skillet, heat remaining

2 tablespoons oil over medium-high

heat. Cook 2 pork chops until golden

brown, 3 to 4 minutes per side.

Transfer to a large plate. Repeat with

remaining 2 pork chops. Return all

pork chops to skillet.

9. Bake until an instant-read
   thermometer inserted in thickest
   portion registers 145°, 3 to
   4 minutes. Let stand for 5 minutes.


10. Transfer bean mixture to a large
    serving plate; arrange pork chops on
    top. Garnish with oregano, if desired.

*We used Camellia Brand Great

Northern Beans and Goya Adobo

All-Purpose Seasoning with Pepper.

Kitchen Tip: If bean mixture starts

to thicken as it sits, thin with a bit of

chicken broth to desired consistency.