Plantain-Crusted Pork Chops with Black Bean and Avocado Salad
By America's Test KitchenPublished on December 14, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
2 (15-ounce) can black beans, rinsed1 avocado, halved, pitted, and cut into ½-inch pieces½ cup extra-virgin olive oil ⅓ cup thinly sliced red onion 1 ½ tablespoons lime juice Salt and pepper 4 (6- to 8-ounce) bone-in pork rib chops, ½ inch thick, trimmed½ cup all-purpose flour 2 large eggs 5 ounces plantain chips, crushed fine (1¼ cups)
Before You Begin
Place the plantain chips in a zipper-lock bag and use a rolling pin to crush them.
Instructions
- Combine beans, avocado, ¼ cup oil, onion, lime juice, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
- Season chops with salt and pepper. Place flour in shallow dish. Lightly beat eggs in second shallow dish. Place plantain chips in third shallow dish. Working with 1 chop at a time, dredge in flour, shaking off excess; dip in eggs, allowing excess to drip off; and coat with plantain chips, pressing to adhere.
- Line large plate with paper towels. Heat remaining ¼ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 chops to skillet and cook until golden brown and meat registers 145 degrees, about 3 minutes per side. Transfer to prepared plate. Repeat with remaining chops. Serve pork chops with salad.
Time
30 minutesYield
Serves 4Ingredients
2 (15-ounce) can black beans, rinsed
1 avocado, halved, pitted, and cut into ½-inch pieces
½ cup extra-virgin olive oil
⅓ cup thinly sliced red onion
1 ½ tablespoons lime juice
Salt and pepper
4 (6- to 8-ounce) bone-in pork rib chops, ½ inch thick, trimmed
½ cup all-purpose flour
2 large eggs
5 ounces plantain chips, crushed fine (1¼ cups)
Ingredients
2 (15-ounce) can black beans, rinsed
1 avocado, halved, pitted, and cut into ½-inch pieces
½ cup extra-virgin olive oil
⅓ cup thinly sliced red onion
1 ½ tablespoons lime juice
Salt and pepper
4 (6- to 8-ounce) bone-in pork rib chops, ½ inch thick, trimmed
½ cup all-purpose flour
2 large eggs
5 ounces plantain chips, crushed fine (1¼ cups)
Ingredients
2 (15-ounce) can black beans, rinsed
1 avocado, halved, pitted, and cut into ½-inch pieces
½ cup extra-virgin olive oil
⅓ cup thinly sliced red onion
1 ½ tablespoons lime juice
Salt and pepper
4 (6- to 8-ounce) bone-in pork rib chops, ½ inch thick, trimmed
½ cup all-purpose flour
2 large eggs
5 ounces plantain chips, crushed fine (1¼ cups)
Why This Recipe Works
Crushed plantain chips make an easy, crispy coating for these pan-fried pork chops.
Before You Begin
Place the plantain chips in a zipper-lock bag and use a rolling pin to crush them.
Instructions
- Combine beans, avocado, ¼ cup oil, onion, lime juice, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
- Season chops with salt and pepper. Place flour in shallow dish. Lightly beat eggs in second shallow dish. Place plantain chips in third shallow dish. Working with 1 chop at a time, dredge in flour, shaking off excess; dip in eggs, allowing excess to drip off; and coat with plantain chips, pressing to adhere.
- Line large plate with paper towels. Heat remaining ¼ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 chops to skillet and cook until golden brown and meat registers 145 degrees, about 3 minutes per side. Transfer to prepared plate. Repeat with remaining chops. Serve pork chops with salad.
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