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Monday Red Beans/porkchop Special Recipe

Name: Leonard's Food Quarters Monday Red Beans/Porkchop Special Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 cups dried red kidney beans (or small red beans); 6 cups water (for soaking/boiling beans); 1 each smoked ham hock (or smoked pork shoulder bone); 6 oz andouille sausage (optional, sliced); 1 cups yellow onion, diced; 0.5 cups green bell pepper, diced; 0.5 cups celery stalks, diced; 3 cloves garlic, minced; 2 each bay leaves; 0.5 tsp dried thyme; 0.5 tsp smoked paprika; 0.125 tsp cayenne pepper; 4 cups low-sodium chicken broth (or water); 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh parsley, chopped; 4 cups hot cooked white rice; 1 tbsp vegetable oil (for sautéing); 4 each bone-in pork chops (about 1" thick); 1 tsp Kosher salt; 0.75 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 each fresh thyme or rosemary (optional sprig); 2 stalks green onions, thinly sliced; 1 tsp hot sauce; 4 each lemon wedges (optional)

Inspired by Leonard's Food Quarters

Time1h 15m

Serves4

Make Monday Red Beans/porkchop Special Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Red Beans

1 cups dried red kidney beans (or small red beans)

6 cups water (for soaking/boiling beans)

1 each smoked ham hock (or smoked pork shoulder bone)

6 oz andouille sausage (optional, sliced)

1 cups yellow onion, diced

1/2 cups Green bell pepper, diced

1/2 cups celery stalks, diced

3 cloves Garlic, minced

2 each bay leaves

1/2 tsp dried thyme

1/2 tsp Smoked paprika

1/8 tsp Cayenne pepper

4 cups low-sodium chicken broth (or water)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp Fresh parsley, chopped

4 cups hot cooked white rice

1 tbsp vegetable oil (for sautéing)

Pork Chops

4 each bone-in pork chops (about 1" thick)

1 tsp Kosher salt

3/4 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Smoked paprika

1 tbsp olive oil

1 tbsp Unsalted butter

1 each fresh thyme or rosemary (optional sprig)

Finishing / Garnish

2 stalks green onions, thinly sliced

1 tsp Hot sauce

4 each lemon wedges (optional)

Method

Red Beans

Soak or quick-soak beans

Rinse the dried beans under cold water and pick out any debris. For best texture, soak them overnight in enough water to cover by 2" (not included in estimatedTime). For a quick soak: place beans in a saucepan, add 6 cups water, bring to a boil 2–3 minutes, remove from heat and let sit covered for 1 hour, then drain and rinse.

Start the flavor base

Heat 1 tablespoon vegetable oil in a large heavy pot or Dutch oven over medium heat. Add diced onion, bell pepper, and celery (the 'trinity') and sauté until softened, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast spices & add meats

Stir in smoked paprika, dried thyme, and cayenne and cook 20–30 seconds to bloom spices. Add the smoked ham hock and sliced andouille (if using) and let them warm for a minute to release flavor.

Simmer the beans

Add the soaked and drained beans to the pot along with 4 cups chicken broth (or water) and 2 bay leaves. Bring to a gentle boil, then reduce heat to maintain a low simmer. Partially cover and simmer, stirring occasionally, until beans are tender and the liquid has thickened, 50–60 minutes. If liquid reduces too much, add hot water 1/2 cup at a time to maintain coverage.

Finish beans

When beans are soft and creamy, remove the ham hock, shred any meat from the bone and return the meat to the pot. Smash a cup of beans gently against the side of the pot with the back of a spoon to thicken the sauce, or mash with an immersion blender for a creamier texture. Stir in salt, black pepper, and chopped parsley. Adjust seasoning and heat with additional cayenne or hot sauce to taste. Keep warm on very low heat while you cook the pork chops.

Serve beans

Serve the red beans spooned over hot cooked rice, topped with sliced green onions and a dash of hot sauce if desired.

Pork Chops

Bring chops to room temperature & season

Pat pork chops dry with paper towels and let them sit at room temperature for 15–20 minutes. Season both sides evenly with Kosher salt, black pepper, garlic powder, and smoked paprika.

Sear the chops

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil. When oil shimmers, add pork chops (do not overcrowd—work in two batches if necessary). Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the second side 3 minutes.

Finish in pan

Reduce heat to medium, add 1 tablespoon butter and an optional sprig of thyme or rosemary to the pan. Spoon the melted butter over the chops (baste) and cook another 2–4 minutes, or until internal temperature reaches 145°F (63°C) when checked at the thickest part. Remove chops to a plate and tent loosely with foil. Let rest 5 minutes before serving.

Optional pan sauce

If desired, after removing chops, deglaze the skillet with 1/4 cup chicken broth or water, scraping brown bits, and simmer 1–2 minutes. Stir in a teaspoon of butter and a pinch of salt and pepper to make a quick pan sauce. Spoon over chops.

Plating & Garnish

Divide hot cooked rice among 4 plates (about 1 cup rice per serving). Spoon a generous portion of red beans over the rice. Place a rested pork chop alongside or on top of the beans and rice.

Garnish with sliced green onions, chopped parsley, and a lemon wedge if using. Offer hot sauce at the table.