Monday, November 1, 2010

The Monday Recipe Blog

Hello and happy Monday, everyone....Today we are featuring a meal-in-a-pan (preferably a cast iron pan) - Green beans and pork chops.  The green beans are always better when purchased from your Farmers' Market, but that may prove a little difficult this time of year.  Never fear, you can pick up some nice ones at your local grocery.

Green Beans and Pork Chops

You will need:

Medium cast iron Dutch oven
2 pounds of fresh green beans
1 T. butter
4 or 5 thick pork chops
1 medium onion
4 medium potatoes, or the equivilent in new potatoes
Salt and pepper to taste, or Mrs. Dash

Wash, string and break the green beans.  Discard the ends.

Put the butter in the Dutch oven and set on a medium-high burner.  Lightly-brown each chop on both sides in the butter.  (Browning the chops is very important - it will sear in the juices and make the chops extra-tender.)  Just brown a few chops at a time - Don't overcrowd the Dutch oven.

When finished browning, place all of the chops in the Dutch oven and remove from heat. Add 2 cups of hot or very-warm water, the beans and the onion.  Put back on the heat, reduce the heat and simmer for 45 minutes.  Put in the salt and pepper or Mrs. Dash to taste.

Peel the potatoes and cut into quarters, if using regular-sized potatoes.  Place them on top of the beans.  Cover and simmer until the potatoes are tender.  You can add more hot water if needed, to keep the water level 1 inch deep.

This is great served on a cold day with cast iron skillet cornbread!

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