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Rice and Bean Crusted Pork Chops
Created by: Howcan Team
Ingredients
- 4 bone-in pork chops
- 1 cup cooked white rice
- 1 cup black beans, drained and rinsed
- 1/2 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a food processor, combine 1 cup of cooked white rice, 1 cup of black beans, 1/2 cup of bread crumbs, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pulse until the mixture is finely ground.
- Transfer the rice and bean mixture to a shallow dish. In another shallow dish, place the beaten eggs.
- Dip each pork chop into the beaten eggs, then coat with the rice and bean mixture, pressing gently to adhere. Place the coated pork chops on the prepared baking sheet.
- Drizzle the coated pork chops with 2 tablespoons of olive oil. Bake in the preheated oven for 20-25 minutes, or until the pork is cooked through and the crust is crispy and golden brown.
- Remove from the oven and let the pork chops rest for a few minutes before serving. Enjoy!
Rice and Bean Crusted Pork Chops have a rich history rooted in Latin American and Caribbean cuisine. This dish combines the flavors of seasoned rice and beans with succulent pork chops, creating a delightful fusion of textures and tastes. Renowned chefs like Chef Roberto Santibañez have popularized this dish, infusing it with their own unique twists. The best versions of this dish can be found in regions like Puerto Rico, Cuba, and the Dominican Republic, where it is a beloved staple. The key to perfecting this dish lies in the seasoning of the rice and beans, as well as achieving a crispy crust on the pork chops. For a delicious alternative, some chefs use plantains or yuca in the crust for added depth of flavor.
40 min
4
380 calories
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