CUBAN STYLE PORK CHOPS, BLACK BEANS AND GRILLED PINEAPPLE

PORTIONS:  2

INGREDIENTS FOR PORK CHOPS

2 medium size thick pork chops. Do not use thin pork chops. It will dry out too much.

¼ tsp. cumin powder

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp ground pepper

½ tsp. oregano

½ tsp. salt or to taste

1 lime or lemon juice or 1 tbsp. wine vinegar

½ tbsp. vegetable oil

METHOD

In a bowl mix spices together and season the pork chops on both sides. Add lemon juice and let pork marinate at room temperature for 1 or 2 hours.

Heat up a top stove griddle. Brush the pork chop with a bit of oil and griddle both sides.

COOKING BLACK BEANS

1 lb. dry black beans

3 cups water

1 tsp. salt

Let the beans soaking in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix. Separate 3 cups of beans for the pork chops and save the rest for a salad, dip o other soup.

BRAISED CUBAN BLACK BEANS

PORTIONS: 4

INGREDIENTS

3 cups of cooked black beans with the liquid

4 strips of bacon cooked. Save the bacon fat.

½ tbsp. olive oil

2 minced garlic cloves

1 small diced onion

½ diced red pepper

½ diced green pepper

⅛ tsp. ground cumin

¼  tsp oregano

1 bay leaf

½ tsp. salt

¼ tsp ground black pepper

In a pan place the bacon drippings, olive oil and cook garlic and onions together. Once is starting to get slightly brown, add peppers, cumin, oregano and let the peppers sweat.

Add beans, bay leaf, salt and pepper, then cook at moderate heat for about 5 minutes.

GRILLED PINEAPPLE

Peel pineapple and cut it in round shapes. With a cookie cutter remove center of pineapple.

Heat up a top stove griddle and grill pine apple on both sides.

SERVING

Serve the pork chops with the black beans topped with bacon and griddle pineapple.