Black bean and sweet potato taquitos


    2 tablespoons unsalted butter
    4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
    1 tablespoon chopped fresh sage
    Kosher salt and freshly ground black pepper, to taste
    16 ounces green beans, trimmed
    2 tablespoons olive oil
    3 cloves garlic, minced
    2 tablespoons chopped fresh parsley leaves

For the apples

    2 tablespoons unsalted butter
    2 apples, peeled, cored and sliced
    2 tablespoons brown sugar
    1/4 teaspoon ground cinnamon
    Pinch of nutmeg
    3 tablespoons maple syrup


  • heat up kitchen appliance to four hundred degrees F. gently oil a baking sheet or coat with slippy spray.
  • soften butter during a giant frypan over medium high heat.
  • Rub either side of the pork chops with sage; season with salt and pepper, to taste. boost the frypan and sear either side till golden brown, regarding 2-3 minutes.
  • Place pork chops and inexperienced beans during a single layer onto the ready baking sheet. Drizzle inexperienced beans with oil and sprinkle with garlic; season with salt and pepper, to taste.
  • Place into kitchen appliance and roast till the pork is totally cooked through, reaching an inside temperature of a hundred and forty degrees F, regarding 12-15 minutes.
  • come frypan to medium high heat and soften butter. Add apples, refined sugar, cinnamon and nutmeg. Cook, stirring sometimes, till apples simply begin to melt, regarding 3-4 minutes. Stir in sirup, stirring sometimes, till the sauce thickens, regarding five minutes.
  • Serve pork chops forthwith, screw-topped with apple mixture, fancy with parsley, if desired.


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