Baked Pork Chops Over Cheesy White Bean Puree – Recipe

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!

Prep Time10

Cook Time15

Marinating4

Total Time25

Course: Main Course

Cuisine: American

Keyword: baked, dinner, pork chops

Servings:

Calories: 695kcal

Author: Mike Hultquist

Ingredients

4 bone-in pork chops about ¾ inch thick
3 tablespoons salt for your brine + Enough water to cover
4 tablespoons Ancho-Guajillo chili paste
2 tablespoons 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

Instructions

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.

Notes

Ancho-Guajillo chili paste recipe.

Nutrition