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Achiote-Basted Pork Chops with Corn Spoonbread
PORK FOODSERVICE25Ingredients
60Minutes
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Description
To serve: Spoon 1/2 cup of the corn spoonbread in the center of each of four warm dinner plates. Spoon one quarter haricot mixture on top of each pile of spoonbread. Lean one pork chop against the spoonbread and serve.
Ingredients
US|METRIC
4 SERVINGS
- 4 center cut pork chops (bone-in)
- kosher salt
- black pepper
- 3 ancho chiles (each, stemmed, seeded)
- 1/4 tsp. allspice
- 1/2 tsp. cumin seed (toasted, ground)
- 1 tsp. annato seed
- 1 tsp. extra virgin olive oil
- 1 floz white wine vinegar
- 1/4 cup orange juice
- 1/2 tsp. kosher salt
- 1 tsp. extra virgin olive oil
- 8 shiitake mushrooms caps (each)
- 2 Roma tomatoes (each, quartered)
- 24 haricot vert (each, blanched & shocked)
- kosher salt
- black pepper
- 3 Tbsp. butter
- 2 cups milk
- 1/2 cup yellow cornmeal
- kosher salt
- black pepper
- 2 ears corn (roasted in the husk, kernels removed)
- 3 Tbsp. onion (chopped)
- 3 large eggs (seperated)
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Directions
- For Pork:
- Prepare a mesquite or gas grill.
- Brush the chops liberally with the achiote paste; season with salt and pepper.
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