Pork and Beans with Ginger & Coconut
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Pork and Beans with Ginger & Coconut
Category
Meat and Poultry
Ingredients
- 4 slices of bacon, diced
- 4 pork chops, 1/4 pound each
- 3 small onions, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled & minced
- 1 green pepper, seeded, diced
- 1 cup ginger ale
- 2 48-ounce jars of mixed beans
- 1 14-ounce can of diced tomatoes
- 1/4 cup Fustini's Coconut balsamic, plus more for drizzling
- 3 tablespoons Fustini's Ginger & Honey balsamic
- 1/4 cup Fustini's Champagne vinegar
- 1/2 cup light brown sugar
- 2 tablespoons fresh Italian parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoons toasted coconut
Ingredients
Directions
- Preheat oven to 350 degrees. Place diced bacon into a 6-quart stockpot and brown on medium-high heat. When fat is rendered and bacon has slightly browned, season pork chops with salt and pepper and sear on both sides in bacon drippings. Remove chops to a plate and set aside, leaving drippings in the pot.
- Add onion, garlic, ginger and green pepper to the pot and sauté, about 2 minutes. Deglaze pan with ginger ale, bring to a boil, and reduce liquid by half. Add beans, vegetable stock, tomatoes, Coconut balsamic, Ginger &, Honey balsamic, Pinot Grigio vinegar, brown sugar, parsley and thyme. Bring mixture to a simmer and put pork chops back into the pot.
- Loosely cover the pot with lid and place in oven until pork is tender and liquid has reduced slightly approximately 1 - 1 1/2 hours. Remove lid and continue cooking until the top of beans is slightly browned and liquid has reduced, about 1/2 hour more. Divide among 4 plates and serve garnished with toasted coconut and drizzled with Coconut balsamic.