A recipe for pork chops that have been brined, rubbed with ancho chili paste, then baked and served over a puree of goat cheese, white beans and potato. Top with apple, a bit of lemon and roasted jalapeno peppers. Excellent!
Everytime I make pork chops, I hear Bobby Brady in my head - "Pork Chops...and Apple Sauce." Please. STOP. Bobby. I guess I'm showing my age. Regardless, bone-in pork chops are TOPS when it comes to pork because the bone imparts a LOT of flavor to the final dish. Sometimes pork chops that have been pre-cut from the bone can turn out dry and require some different cooking techniques. We've gone that extra step to ensure these stay nice and juicy and big on flavor by adding them to a brine before we start cooking. The brine opens up the cell walls, allowing more moisture to enter and stay through the cooking process, resulting in a juicier chop on the plate.
Once you've brined, cooking is SUPER easy, with a quick rub, sear, then finish by baking in the oven. Filing this one under Quick and Easy Recipes because you can have it all completed in about 20 minutes or so, not accounting for the brining time. But you also need to have the chili paste ready and on hand.
We're using a simple ancho paste recipe that I keep on hand regularly in the fridge. I make medium-sized batches so I can quickly grab it out for rubs, flavor blasts and more. If you're not in the mood to make this paste, or can't find the ingredients, try a simple ancho seasoning, or use your favorite chili powder blend. Give them a quick sear, then into the oven they go.
While the pork is in the oven baking, put together the puree, which you'll be using as the bed to serve beneath the finished chops. The only cooking time needed for this is to heat the beans and soften the fingerling potatoes. You can speed up the process by cooking the potatoes in the microwave, then adding them to the pot of beans. Once everything is warmed and softened, puree it in a food processor with your goat cheese and seasonings.
Looks GREAT to me! Nice and creamy with lots of herbs and seasonings. It's a nice alternative to a simple mashed potato, which we love, too. Serve it onto plates, top each with a pork chop, and finish off with roasted jalapeno pepper slices, lemon wedges, chopped herbs, and some diced apple. See? This is my nod to Bobby Brady. Got your apples right here, bud.
I hope you enjoy them! Take care!
Baked Pork Chops Over Cheesy White Bean Puree – Recipe
- 4 bone-in pork chops, about ¾ inch thick
- Water and 3 tablespoons salt for your brine
- 4 tablespoons Ancho-Guajillo chili paste
- 2 Tablespoon olive oil.
- FOR THE PUREE
- 1 can white beans
- 4 small fingerling potatoes
- 1 teaspoon garlic powder
- 4 ounces goat cheese
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil
- Salt to taste
- FOR SERVING
- Roasted jalapeno peppers
- Lemon wedges
- Chopped green apple
- Extra cilantro and basil
- Brine the pork chops by adding them to a large bowl and covering them with water. Add salt and cover. Refrigerate and brine at least 4 hours.
- Remove pork chops and drain. Add to another large bowl and add chili paste. Rub them down good.
- Preheat oven to 400 degrees.
- Heat a large oven-safe pan to medium heat and splash with olive oil. Add pork chops and sear a couple minutes each side.
- Add pork chops to the oven and bake for 8 minutes.
- While the pork chops are cooking, heat a large pot to medium heat. Add the beans.
- Chop the potatoes and add to the pot, along with the garlic powder and salt to taste. Cook until the potatoes soften.
- Add to a food processor along with the goat cheese, cilantro and basil. Puree until smooth. If you’d like it a bit thinner, add a bit of water or milk and process.
- Serve the puree onto plates and top with pork chops. Top with peppers, green apple, lemon, cilantro and basil.