Pork with Black Beans and Escarole

I know that pork and beans are a classic pairing. Add greens and you have a perfect soup. But I find that that works best with ground pork or sausage and I had a couple pork steaks still in the freezer from last week. So instead of soup, I sliced up the pork and made this awesomeness!

Pork with Black Beans and Escarole

serves 2-4

2 pork steaks

1 sm head of escarole, rough chopped

1 can black beans, rinsed and drained

2 tbsp Blood Orange Olive Oil

1 tbsp Vanilla Balsamic

salt and pepper

1 tbsp Basiks, Southwest Blend

Heat the olive oil to medium high heat and add the pork steaks. Cook 2 minutes each side, or until you get a good sear on them. Remove from the pan and let cool a little. Slice into strips and return to the pan. Add the Southwest Spices(optional) and the salt and pepper. Finish cooking now, give them 2-4 minutes a side. 

Add the black beans and the escarole and stir to combine. Cover and let simmer together about 3 minutes, or until the escarole is well wilted and the beans are heated through. Stir in the Vanilla Balsamic and serve!