• 36 ounces pork loin chops
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 avocado (Fresh, Peeled And Sliced)
  • 1/2 cup mayonnaise
  • 3 saffron
  • 3 cloves garlic (Crushed)
  • 1/2 teaspoon curry powder
  • 2 teaspoons olive oil
  • 1/2 cup onion (Diced)
  • 3 cloves garlic (Crushed)
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 cup dry sherry
  • 3/4 pound black beans (Soaked Overnight And Drained)
  • 1 1/2 quarts pork stock
  • 1 teaspoon fresh thyme (Chopped)
  • 1 teaspoon salt


  1. Mix chili powder, garlic powder, cumin and salt in a small bowl. Season chops with mixture. Heat oil in a 16-inch or large saute pan over high heat. Sear chops on both sides; remove to sizzle platters and place in a 450 degrees F. oven and roast to an internal temperature of 145 degrees F., about 8-10 minutes, and allow 3-minute rest before serving. Serve chops with a portion of the Black Beans, and garnish plate with dollops of the Saffron Aioli and avocado slices.
  2. Heat oil in a 2 1/2 quart saucepan over medium-high heat; saute onions and garlic for 20 seconds. Add cumin and curry powder; deglaze pan with sherry; add beans and stock and bring to a boil. Reduce heat to low, cover and simmer until beans are soft (about 2 1/2 hours). Season with salt and thyme. Remove from heat and keep warm.
  3. In a small bowl, soften a few threads of saffron in some warm water. Stir saffron into mayonnaise along with garlic and curry powder. Place in a plastic squirt bottle and refrigerate until serving.
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