Blackbean porkchops

[shawn706]

2lbs boned or boneless porkchops. 1 can black beans, 1/2 bean can of salsa. Throw it all in deep casarol dish. Set the oven to 400, put it in at kickoff, and its ready at halftime (1 1/2 to 2 hrs).
One more thing, put a sheet of foil, shiny side up on top of the dish so as not to overbrown the top and the thinner the chops the better it is in my opinion.


Modified by shawn706 at 7:35 PM 12/5/2006


Modified by shawn706 at 7:37 PM 12/5/2006

[Aaron]

So, cook for about 1 1/2 hours?

[Basshuntr]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by Aaron &raquo;</TD></TR><TR><TD CLASS="quote">So, cook for about 1 1/2 hours?</TD></TR></TABLE>

??? want to try it, but don't want to over/under cook?

[R.D.]

typicall most pork will cook at 350 deg for 30 minutes(+/-) per pound.......so I would say if you cook it at 400 is OK but there is possiblity of getting dry meat(for that kind of time).......I would recommend 1 hour+ or so at 350/375.......but you will have to make sure the meat cooks through well enough.

Not bashing your recipe....just answering basshuntr's question

[shawn706]

No problem, I cook it about an hr n 1/2 to 2 hrs. Also forgot to mention, lay a sheet of foil, shiny side up over the dish or you'll over brown the top. I've found that if you cook pork at least in the oven till its done it will be dry, but if you let it cook for longer it will actualy get more tender. When I do ribs in the oven I do it at 300 for 6 hrs, and they are fall off the bone tender.

[R.D.]

OK.....thats sounds better with the foil on it I thought you was just popping it in there and pouring your beans and salsa over it.....at 400deg the water content from the salsa will evaporate quickly and the beans will get dry fast too....Been there done that on another recipe

BTW....this one does sound good, I like Black beans/Salsa