Grilled Chipotle Pork Loin with Chipotle Black Beans

I don't know about you, but I like to eat a nice piece of pork loin, pork chops, pork ribs, pork roast, and of course...pork bacon every now-and-then! I'm not going to 'beat around the bush' about this...guilty; if that's the case. Most of the time, I just don't mention, or post about 'pork'...but this is the kind of pork that they call 'the other white meat:)

This one happens to be 100% natural...no hormones...organic?...that I assume it would be! I purchased a package of this 'beauty' at Walmart Super Store...3 double thick pieces...one, which I grilled for myself, and the 2 other pieces, I  tenderized, and pounded it 'paper thin'...breaded it, to make Wiener Schnitzel' (no photo) out of it to make it for my son, and my two granddaughters. One thought it was chicken...my son thought it was veal...and for me...'mums the word'....guilty? ...nahhh!...don't think so!...Cost was a mere $6.17 and I had a fabulous dinner one night for myself, and another dinner the next day for the 4 of us! Bought 4 beautiful plantains, for 25 cents each, to fry along with the chops, as well!...and the black beans were amazing! Had 2 meals out of 2 cans...with rice!

Very simple to make...just marinade your pork loin, or chop by using a dry rub of your choice...in my case, I used chipotle powder, chili powder, Hungarian hot paprika, cumin powder, garlic powder, salt, and pepper, rub it in real well, pierce fork and let it marinade at room temperature for about 30 minutes. 

Being that your pork loin is so lean, just before grilling it on your electric grill...in my case; a small George Foreman that you pre-heat, drizzle a little extra virgin olive oil on it, and grill for about 5 min. on each side..criss-crossing it to make a pretty pattern. With the George Foreman, you cut your grilling time in half, because it grills you meat on both sides with the top and bottom at the same time...that's the beauty of a George Foreman, which I love so much...you can buy a 'dime a dozen' at any of the Goodwill Thrift stores for $5.99...practically NEW!

As for the Chipotle Black Beans, I used 2-oz. can of Walmart brand black beans (excellent quality)...1-15oz. can of Red Gold diced tomatoes. I sauteed some onion, garlic, and added my tomatoes, cooked it for about 20 minutes...adding the same spices as in the rub for the pork chops...added 1 bay leaf, and a few dashes of hot sauce. At the very end, as you can see, I drizzled some more olive oil, to give it a pretty shine, and added 1 teaspoon white vinegar to 'kick it up' a little. Served it over white rice, and the pork loin chops...So amazingly delicious meal for 1 person, with plenty leftover for the next meal!

I have something else to share with you...linking this super yummy chicken wings...I did not cut between the joints, because this way you get more meat out of it!  Check this out....and no slow cooker either...could not wait for it to get done, so I made it in my electric skillet!

Last but not 'least' is my delicious 'Honey-Garlic Wings'...slightly adapted from my dear Floridian friend Claudia, who has the wonderful What's Cookin' Italian Style Cuisine. She called it Sweet Wings, and she cooked it in the Crock Pot/Slow Cooker...but I could not wait that long, and made it in my electric skillet. Also did not split the wings in two, to get more meat out of them this way. For more tips on sauces for wings...do check out Claudia's amazing blog, and I promise that you will love each and every recipe and tips from Claudia, who is a Store Manager by day, and food blogger by night...with 2 successful blogs, and a third which she is also the administration of! Her handsome son Curt @ Curt's Delectable Vlog, after his beautiful mom in his talented cooking skills!

Instead of the 1 cup honey, I used 1/2 cup, increased the garlic cloves to 3, and added 2 more Tbsp. of the ketchup instead of (2)...added 1 Tbsp. Worcestershire sauce, and juice of 1/2 lemon. I fried the wings first, in a heavy duty ...cast iron skillet, and then I made the sauce separately, cooking all the sauce ingredients together...poured it over the wings set up in my electric skillet, and just let them simmer...and kept them warm...I made this for 'Sophia's birthday'...and let me tell you, it was gone within a few minutes...that good!...so thank you Claudia for your inspiration, and countless more of your easy, and delicious recipes that brings back so many wonderful memories from our Italian kitchen, as well!

Black Beans and Rice...and Cuban Picadillo

Being on WeightWatchers is so much fun, and versatile with all the interesting and delicious foods you can prepare, right out of the cookbook, or get recipes online. Not only that, but you can create your own menus, as long as they are not too fatty, or too much carbs. I love beans, any kind...especially black beans. Here is South Florida we have a huge population of Cuban/Americans that have brought their culture, and cuisine with them to carry on and you can find a Cuban restaurant, or market all around town, here in West Palm Beach, but mostly in Miami!

It's so easy to make Black Beans and Rice, very satisfying with the addition of the Picadillo, which is stirred into the ready made Black Beans and Rice, and if you want to keep it vegetarian...just omit the Picadillo. I will include the basic ingredients for the Picadillo, which is a Cuban hearty ground beef dish, that can be also served with rice, just by itself...combining it with the black beans is really, so hearty and delicious with a simple salad on the side!

Black Beans and Rice
by; Weight Watchers New Complete Cookbook

4 teaspoons olive oil
1 green bell pepper seeded and chopped
1 onion, finely chopped
5-6 garlic, minced
1 (16-ounce) can black beans, rinsed
and drained
1 (14 1/2-ounce) can diced tomatoes
1 cup vegetable stock, or broth
4 teaspoons dry sherry
1 teaspoon finely chopped fresh thyme
or 1/2 teaspoon dried
1 bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon hot red pepper sauce
1/2 cup water
1 teaspoon finely chopped fresh cilantro
Salt and ground black pepper to taste
4 cups cooked white rice

In a medium saucepan, heat the oil. Saute the bell pepper, onion, and garlic, until very soft, about 15 minutes. Stir in the beans, tomatoes, stock, sherry, thyme, bay leaf, oregano, pepper sauce, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and vegetables are tender, about 45 minutes. If the mixture becomes too thick, add hot water to thin to desired consistency. Stir in the cilantro, and season with the salt and pepper; discard the bay leaf. Serve over the rice. Makes 4 servings.
Points Value: 9

Note: with the addition of the picadillo, another 3, or 4 points are added. What I did, was have my usual coffee at breakfast, and ate an entire grapefruit (0 points)...NO OATMEAL...I saved my 4 points to have the Picadillo

For the Picadillo:
Saute 1 medium onion, 4 cloves chopped garlic, in small amt. of olive oil. Add 3/4 cup tomato sauce, 3/4 cup beef broth, 1 teaspoon oregano, 1 teaspoon cumin, few dashes of red hot sauce, and simmer for about 30 minutes. Stir in 8 to 10 pimento stuffed green olive (you can cut them in half) and chopped cilantro. Simmer for an additional 15 minutes. You can serve them over rice, or add, and stir in with the Black Beans and Rice.

Linking to: Cookbook Sundays @ Couscous & Consciousness



On a lighter, and brighter note: Thank you all, for your caring, and kind comments regarding my kitty, Prince, who is just about 19 years old now...Last week, I almost had to put him down, at the urging of my vet, Dr. Eric. Since Prince's eyesight came back, after mysteriously losing it for several hours (still a mystery) his pupils totally covered his beautiful green eyes, which disappeared into 2 total black eyes...lasted for hours, me...comforting him, the next morning, after a total sleepless night, it came back, but then...so, since last week, he is eating well, and is his "old" sweet, and calm self...just taking one-day at a time. Dr. Eric is out of town for 5 days, and I will have to take him to his colleague vet, if an emergency should happen...otherwise, we are just fine! Thank God!

Last, but not least...I do want to pass this beautiful award that I received from my dear friend, Amelia to 6 wonderful food blogger friends...hopefully, they will pay this forward to at least 8 to 10 deserving food bloggers. The only reason I'm passing this on to 6 food bloggers, is...because since the last year, or two...I have received just about every award out there on the Internet, and faithfully passed it on...to only have about a handful of bloggers to even acknowledge that they received it...never mind, passing it on! So now, I am passing it on to 6 food bloggers from 3 different countries, including the United States...they are all well deserving participants, and my dear followers/friends!

All you have to do, is to copy, and paste...mention who it came from, and pass it on to at least, 6 to 10 bloggers of  your choice, who you think are deserving of this. Thank you Amelia, and thanks to all of you, dear friends...you all deserve an award, so please consider yourself being awarded...take the award, and pass it on!
Hugs, to all!

Gizi- @ Gizi Receptjei- from Hungary
Wanna @ Relaxotour-from Hungary
Csilla @ Csilla Konyhája -from Hungary


Jo @ChicGeorgious- from Malaysia
Ping@ Ping's Pickings- from Malaysia


Beth @Baking and Cooking, A Tale of Two Loves-from the United States
Lyndsey @ Tiny Skillet-from the United States

Related articles

• Picadillo with Ground Turkey (citymama.com)
• Picadillo (culinaryspirits.wordpress.com)

Grilled-Boneless Center Pork Loin Chops

Being in the culinary industry for over 30 years...there are two important cooking equipments I learned to rely on, and the first one, is a large cast iron skillet, and/or a heavy duty stainless steel skillet, and a cast iron grill pan. or a Calphalon grill pan. Those are my "lifesaving" most important equipments, which is a "must have."  Also, there are two other important ingredients which is a "must have" is a high quality Dijon mustard and/or a high quality Stone Ground Mustard. Also, I rely on a special jam, or "preserve" which I use for glazes on my grilled meat, and also for glazing my fresh berries, melting it down, and this is my most favorite, which is sometimes hard to find. "Pure Seedless Boysenberry Preserves"...now that I gave away my "must have" secrets, I would like to share my super easy recipe for my Grilled-Boneless Center Cut Pork Loin Chops, along with My Roasted Red Potatoes, and Caramelized Onions to pair with it....and of course my most favorite sweet and spicy glaze. Here's and interesting link Boneless Center Pork Loin Chops that will help you with the grilling these lovely super moist and tender pork chops, which is called "the other white meat"...so true...yes, indeed!

These lovely small red potatoes are so tasty, and stays firm when roasting them at a high 425 degrees temperature for about 45 minutes along with sliced sweet onions, and sprinkled with fresh rosemary. All you need is a good quality sea salt, and freshly ground pepper for the spices. Just make sure you add them first to a large bowl, and turn them with enough vegetable oil...not olive oil, because olive oil tends to burn. add them to a cast iron skillet, or aluminum lined baking dish, and that is all. You're ready to roast them and it makes a beautiful side dish, with any meats, or other vegetables, including a salad which I used! Yumm!...now how could you possibly resist this roasted goodness?

Here's the finish result...just a simple mixed salad, with your choice of toppings. I happened to have grape tomatoes, pitted Nicoise olive, and Feta cheese on hand...these are always my most beloved staples. Just a splash of extra virgin olive oil, and white balsamic vinegar, mixed with a teaspoon of Stone Ground Mustard, for the dressing!


Grilled-Boneless Center Pork Loin Chops
my own recipe

Marinade
2 to 4 pieces Boneless Center Pork Loin Chops
2 Tablespoon Dijon Mustard
1 Tablespoon White Balsamic Vinegar
Salt and pepper to taste
1 Tablespoon of vegetable oil
2 sprigs of fresh rosemary, stripped
(one for the potato, and one for the pork)

First step is to marinade the pork chops in the marinade, by combining the ingredients and spreading it on the chops, on a large plate, or platter. Cover, and leave it out on the counter, for no longer than 30 minutes, while you are heating up your indoor grill pan, or electric grill pan, or an outdoor grill. You could marinate it longer in the fridge, for up to 2 hours, but not necessary.
Place chops on the heated grill that has been seasoned with oil, or cooking spray, make sure you put the exhaust fan on. Grill for about 3 minutes, turn it a slightly to the right to get the "criss-cross" effect, and grill another 2 to 3 minutes. Flip over to the other side, and cover the grill pan with a large lid, lower the temperature on the stove, and proceed grilling the same amount of time. Total time should not be more than 10 minutes, or the meat will be tough.
This is not the kind of pork you should cook for a long time, or it will get tough. It is pure white meat, and NO fat!

For the glaze:
2 Tablespoon Stone Ground Mustard
2 Tablespoon seedless Boysenberry Preserves
(you can also use seedless raspberry or other seedless berry preserves)
1 Tablespoon dark Balsamic Vinegar
1 teaspoon Vegetable Oil

Mix all the ingredients in a small saucepan and bring it to a boil. Lower temperature, and cook until it reduces somewhat to a syrup. You can double the ingredients if you would like more glaze. Just drizzle around the plate at serving time, and drizzle some on top of the meat. Very festive, and delicious! Serves, 2 to 4.

One last note of Thanks to Sharon @Shosh's Yummy Foods for hosting this truly amazing giveaway with Progresso, and their fabulous Panko, which I already have been using, and love it...and the most Gorgeous Cookbook, ever, from Michael Chiarello. I love this chef, and all...seriously all his recipes. I don't mean to "toot my own horn" but this is my style of cooking which I have been doing all these years...that's my specialty, the homemade pastas, the grilling, the meats, sea foods, and vegetables and the simple, but elegant desserts. On the final note on his book. He has the most amazing black and white photographs, but as for the color photos, the lighting seems to be off, and most of the photos were taken inside, where they did not focus on the lighting, and they tend to have a darker image, not bringing out the true vibrant color of his famous dishes. The action photos are really superb, for that matter.

I have learned to pay more attention to the photos, every since we've been so involved with the Foodbuzz Community, and you can take some serious Tips, from Chef Dennis, @More Than A Mount Full, and just take a look at Gina's blog @ What's For Dinner Across State Lines who also took serious time to make her lighting better. You don't necessary have to run outside when the temperatures in your area have been in the teens, cloudy, or rainy...even here, in S. Florida I can't always capture the sunlight, but I do have a better new camera now, and focus on better lighting, and most important. "The Plating of my Food"...so that is my little trick and  secret, plus, honest reviews from Family members. They will surely tell you their honest opinions, so just listen, and learn!