Spicy pork loin with braised greens in maple syrup
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 23 G., saturated fats 5 G., proteins 41 G., carbohydrates 53 G., fiber 13 G., cholesterol 88 mg, sodium 914 mg, sugar 16 G.
Calories 540, total fat 23 G., saturated fats 5 G., proteins 41 G., carbohydrates 53 G., fiber 13 G., cholesterol 88 mg, sodium 914 mg, sugar 16 G.
Bone-in pork loin cutlets are rubbed with a spicy mixture of paprika, coriander, and cumin and fried until crispy, then simmered in a skillet with hearty greens (kale, spinach, or collard greens) and canned white beans in a sweet-tart sauce made with tomato paste, maple syrup, and apple cider vinegar. This recipe takes just half an hour to make, and it's perfect for both a holiday party and a quick after-work dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork chops on the bone (2.5 cm thick; approximately 170 g each)
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 teaspoon ground coriander
- 3 tbsp. l. olive oil
- 1 onion, thinly sliced
- 1 package (150g) dense leafy greens (such as kale, spinach, and/or collard greens; about 5 cups)
- 1/4 tbsp. maple syrup
- 2 x 425g cans of washed white beans
- 2 tbsp tomato paste
- 2 tablespoons apple cider vinegar
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Recipes with similar ingredients: pork, pork loin, white beans, tomato paste, apple cider vinegar, maple syrup, cumin, coriander, paprika
Cooking the dish according to the recipe:
- In a small bowl, combine paprika, cumin, coriander, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Sprinkle the pork chops with 1 tablespoon of the spice mixture and rub in; set the remaining spice mixture aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; transfer to a plate.
- Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and herbs. Cook, stirring occasionally, until the onion begins to soften and the herbs begin to wilt, about 4 minutes. Sprinkle with the remaining spice mixture and toss to coat evenly.
- Add 2 cups of water, maple syrup, beans, tomato paste, and vinegar to the skillet. Bring to a boil, then add the pork chops. Simmer until the pork is cooked through, 5-7 minutes; remove to a plate.
- Increase the heat to medium-high and simmer until the greens are tender and the sauce has thickened, 3-4 minutes. Season with salt and pepper to taste. Serve with the pork.
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