Catalina Pork Chops

This is another of those sneaky Schnucks recipes where they have samples in the store and all the ingredients laid out together. So sneaky, but it works! I have bought the stuff right there more than once to make something that I sampled. (Amazed other stores haven't done this!) This one sounds weird and I am usually not a huge fan of Madeira wine in my cooking.. but in this it is really good. This goes great with Savory Sweet Potatoes which is the other recipe they were sampling this day. Enjoy!

Catalina Pork Chops
From: Schnucks Kiosk Lady :-)

2 T. unsalted butter
1 T. extra virgin olive oil
6 boneless rib pork chops
3/4 cup well stirred black beans in spicy sauce
4 green onions, chopped, plus additional for garnish
1/2 cup water
1/4 cup madeira wine
2T chopped italian parsley leaves
2 T. worchestershire sauce
1 T. dijon mustard
salt and pepper to taste

In 12 inch skillet heat butter and oil over medium-high heat until butter melts. Add pork chops and cook 8 to 10 minutes or until lightly brown and internal temperature reaches 145 degrees. turning once halfway through cooking, then transfer to plate, keep warm. Drain most of the fat from the skillet.

Meanwhile, in a blender or food processor with knife blade attached, puree black beans until smooth.

In same skillet over medium heat, add green onions and cook until soft, stirring frequently. Stir in bean puree, water, wine, parsley, worchestershire sauce, mustard and salt and pepper. Heat to boiling, stirring frequently. Cook until sauce thickens slightly. Spoon some sauce over pork chops, then sprinkle with green onions and serve with additional sauce on the side.

* About 240 calories per serving. 14 grams of fat.