Red Beans/porkchop Special Recipe

Soak the beans

Rinse 2 cups dried red beans under cold water, removing any debris. Place beans in a large bowl and cover with at least 4 cups of water (they will expand). Soak 6–8 hours or overnight. Alternatively, for a quick soak: place beans in a pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour.

Sauté aromatics

Drain soaked beans and set aside. In a large heavy pot or Dutch oven, heat 2 tbs vegetable oil over medium heat. Add 1 cup diced yellow onion, 2 chopped celery stalks, and 1 cup chopped green bell pepper. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes. Add 4 minced garlic cloves and cook 30–45 seconds more until fragrant.

Add beans and seasonings

Add the drained beans to the pot along with 1 smoked ham hock (or pork neck bone), 2 bay leaves, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp ground black pepper, and 2 tsp salt. Stir to combine.

Simmer the beans

Pour in 6 cups chicken or vegetable broth (enough to cover the beans by about 1–2 inches). Bring mixture to a boil, then reduce heat to low and simmer gently, uncovered or partially covered, until beans are tender and sauce is thickened, 1 1/2 to 2 hours. Stir every 15–20 minutes; add a splash of water or additional broth if the pot gets too dry.

Finish and season to taste

When beans are tender and creamy, remove the ham hock. Shred any meat off the bone and return the meat to the pot, discarding bone and gristle. If you prefer a creamier texture, use a potato masher or an immersion blender to mash about 1/3 of the beans in the pot. Stir in 1 tbs unsalted butter (optional) for richness and 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt, black pepper, or cayenne as needed. Keep warm while you cook the pork chops.

Prepare pork chops

Pat 4 bone-in pork chops dry with paper towels. Season both sides evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp garlic powder. Lightly dredge each chop in 1 cup all-purpose flour, shaking off excess.

Sear the pork chops

In a large skillet over medium-high heat, add 3 tbs vegetable oil and 1 tbs unsalted butter. When the oil is shimmering and butter foaming, place pork chops in the pan (do not overcrowd — work in two batches if needed). Sear chops until a deep golden-brown crust forms, about 3–4 minutes per side for 1-inch thick chops. Internal temperature should reach 145°F (63°C). If chops are browning too quickly, reduce heat to medium.

Rest the chops

Transfer seared pork chops to a plate tented loosely with foil and let rest 5 minutes. Resting allows juices to redistribute and ensures tender meat.

Optional pan sauce

If desired, deglaze the skillet over medium heat with 1/3 cup water or broth, scraping up browned bits. Simmer 1–2 minutes and swirl in 1 tbs butter to finish. Spoon sauce over pork chops before serving.

Spoon 1 cup warm cooked white rice onto each plate. Ladle 1 to 1 1/2 cups of red beans (with some cooking liquid) over or beside the rice. Place a rested pork chop on top or alongside the beans and rice. Garnish with additional chopped parsley and offer hot sauce at the table.