After reading many reviews, here's my take: This recipe produces a sweet and savory taste unexpected for chunks of pork. The cut of meat doesn't really matter as long as you cook the pork thoroughly (no pink!): chops, cubed roast or tenderloin. I used the cornmeal and followed other cooks' recommendations to get the oil HOT, turn meat once seared/browned on each surface/side (you need to be "hands on" for about 15 min.). Once nicely browned, add peaches, black beans, salsa....salt and ground pepper to taste. Then put a lid on your skillet and let it simmer (doesn't dry out). Served this with the Maple Glazed Sweet Potato w/bacon and carmelized onions from this site....a lovely pairing of tastes!
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After reading many reviews, here's my take: This recipe produces a sweet and savory taste...