Red Beans and Pork Chops Recipe
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Red Beans and Pork Chops

By: ds114  
"These are served here every Monday. They have a great taste. Serve over rice or corn bread."

Rating: This weblink has been rated 4 times with an average star rating of 3.5 Read Reviews (3)

Rate/Review | 52 people have saved this

What to Drink?

Wine Riesling
Prep Time:
10 Min
Cook Time:
1 Hr 25 Min
Ready In:
9 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound dried red beans
  •  
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • 1 bay leaf
  • 1 teaspoon dry crab boil
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 smoked ham hock
  • salt and pepper to taste
  • 4 (4 ounce) boneless pork chops

Directions

  1. Place the red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Alternately, you could bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  2. Place the soaked beans into a large pot, and cover with 1/2 inch of water. Stir in the onion, garlic, diced tomatoes, bay leaf, crab boil, celery salt, and red pepper flakes. Nestle the smoked ham hock deep into the beans. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are mostly tender, about 1 hour.
  3. Uncover the beans, remove the ham hock, and stir well. Place the pork chops into the pot and cover with beans. Increase the heat to medium, and simmer until the pork chops are no longer pink in the center, the beans are completely tender, and the mixture has thickened a bit, about 20 minutes. While the pork chops are cooking, remove the meat from the ham hock and shred into bite sized pieces. Stir the ham hock meat into the beans and season with salt and pepper before serving.

Footnotes

  • Cook's Note
  • Unsoaked red beans may be cooked in the pressure cooker, eliminating the need to soak. Simply place the dry beans and the other ingredients used in step 2 into a pressure cooker, and cook for 20 to 25 minutes. After removing the lid of the pressure cooker, proceed with step 3 as normal.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 669 | Total Fat: 18.9g | Cholesterol: 72mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2009 by Natalie 
It was good, but I definitely prefer to add polska kielbasa chunks. Made it much better. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2009 by Jaja's daughter 
Well, it's edibile, but not very enjoyable. I will not save this one. MORE

 
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