What a relaxing, rainy Sunday it’s been. You know the ones – where you wake up unhindered by an alarm and only the smell of freshly ground coffee can entice you out of bed, where you can leisurely cross things off your to-do list while sneaking in an episode or two of your current binge ((Ozark)), where you can drink a glass of wine at 4pm on the porch listening to the tender rainfall and contemplate the week ahead.
I love these days, and especially when these days are 65 degrees in August.in the South. literally unheard of.
These types of days call for a delicious home-cooked meal and a good bottle of red. Like the recipe below, which I found in a magazine and made early this week.
“Oh my gosh. This is amazing.”
Yessss! And it was easy, and it’s healthy. Winner winner, pork dinner.
1 tsp. chile powder
1 tsp. ground cumin
4 pork chops (we used butterfly, but the recipe called for bone-in)
1 small red bell pepper, chopped
1 small red onion, sliced
2 c. fresh or frozen corn kernels
1 15-oz. can black beans, drained and rinsed
3 tbsp. chopped fresh cilantro
S&P to taste
1. Preheat oven to 425 degrees. Combine chile powder, cumin and salt; rub all over pork.
2. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add the pork and cook, turning once, until deeply browned, about 4-5 minutes per side.
3. Transfer to a rimmed baking sheet and roast until 140 degrees, approx 10 minutes.
4. Meanwhile, wipe out skillet and return to medium heat. Add 1 tablespoon oil. Add bell pepper and onion; cook, stirring often, until softened, about 3 minutes.
5. Add corn and beans. Cook until heated through, about 2 minutes.
6. Stir in chopped cilantro, lime juice and S&P. (I also added a little more chile powder to the succotash!)
7. Serve with pork and lime wedges and top with more cilantro!
PS – I just got a cast-iron skillet and am LOVING it. Send me any of your favorite cast-iron recipes!