• 2 Pork Chops 1-2″ thick
• 3 cloves of garlic smashed
• A few sprigs of rosemary & thyme
• 3 tsp butter
• Pork Fat, Beef fat or canola oil
• Salt & Pepper too taste

• 1/4 onion small, diced
• 1 clove grated garlic
• 1/2 cup of parsley, finely chopped
• 1/4 cup of cilantro, finely chopped
• Few sprigs or oregeno finely chopped
• 1/2 cup of red wine vinegar
• 3 tbsp of olive oil
• Ground black pepper and salt to taste

Step 1

In a heavy bottomed skillet, on medium high heat,  heat up enough fat to cover the bottom of a pan. Salt and pepper both sides of pork chops. When fat is smoking, put chops in the pan and let sear on one side, about 2-3 minutes until brown.

Step 2

Remove chops and carefully pour out the hot fat. Place the chop back into the pan, seared side up and throw in the butter. Turn heat down to medium-low. Add garlic and herbs on top of the chops. The butter will foam up and start to brown a bit. Repeatedly, spoon butter over garlic, herbs and chops for another 3-5 minutes, being careful not to burn the butter. 3 minutes if chops are on the thinner side, and 5 minutes for thicker chops. Turn chops onto their fat cap and render till golden brown and crispy.

Note: If pork chops are bone in, they may have to be cooked a bit longer than boneless. You can either keep butter basting on the stovetop at medium low heat or throw in a preheated 450* oven for desired doneness.

Step 1

Mix all ingredients in a bowl and season to taste with salt and black pepper.

Step 1

Soaking your beans overnight enables a shorter cook time and a creamy texture. They are less likely to break apart. You can also cook your beans directly from their hard state, it will just take more time.

Step 2

In a heavy bottomed pot, heat fat or oil. For 2 minutes, lightly sauté the garlic, onions, chilis (de-seeded) pork shank, cumin and coriander. Add the beans and 4 quarts of hot water. Bring everything up to a boil then reduce to a very low simmer. Depending on the type and size of the bean, they can take anywhere from 2-4 hours. Occasionally give them a stir and check their tenderness. When they are just about done, add the salt, juice of one lime and finish cooking until they are nice and creamy but are still intact.