Virado à Paulista

Ingredients

• Bean Virado

  • ½ cup diced bacon (50 g)
  • 1 garlic clove, chopped (5 g)
  • ½ medium onion, chopped (75 g)
  • 1 cup manioc flour (150 g)
  • 2 cups cooked carioca beans, without broth (400 g)
  • 2 cups bean cooking broth (400 ml)
  • ½ teaspoon salt (2.5 g)
  • 1 tablespoon chopped parsley (5 g)

• Pork Chop

  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon lemon zest
  • 500 g pork chops

Modo de preparo

1. Make the virado: In a medium pan, cook the bacon over high heat for 3 minutes or until golden. Add the garlic and onion, and sauté for 2 minutes until golden. Stir in the manioc flour and toast lightly. Add the beans, bean broth, salt, and mix gently.
2. Remove from heat, stir in the parsley, and set aside.
3. Prepare the pork chops: In a small bowl, combine 1 tablespoon olive oil, lemon juice, salt, and half the lemon zest. Pour over the pork chops, cover with plastic wrap, and refrigerate for 30 minutes.
4. In a large skillet, heat the remaining olive oil over high heat. Fry the pork chops in batches for 2 minutes per side, or until golden.
5. Remove from heat, sprinkle with the remaining lemon zest, and serve with the bean virado.

Tip: If you like, serve with sautéed collard greens.