Friday, August 3

celebrate: pan-fried herbed pork chops, brazilian black beans and tropical limeade for your closing ceremonies party

We've established that I'm a little obsessed with the Olympics.  Since the next summer Olympic Games will be held in Rio de Janeiro, and I want to go to there almost as badly as Debbie Phelps, I thought it would be fun to try out some Brazilian recipes this week.  Mr. Q was a little skeptical at first, and told me not to be offended if I ate my Brazilian dishes alone, but this dinner was definitely a hit!  I made pan-fried herbed pork chops, black beans, and tropical limeade.  This would be a perfect meal to serve on Sunday, August 12 when the Closing Ceremonies are held and the games are passed from London to Rio de Janeiro.

The Side Dish: Brazilian Black Beans - Serves 4
Adapted from Brazilian Black Beans with Rice and Tomato Salsa from

- 1 med. onion, chopped
- 2 cloves garlic, crushed
- 1 lg. green pepper, chopped
- 1 tbsp. cooking oil 
- 1 can black beans, drained and rinsed
- 1 tsp. salt
- black pepper to taste
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 2 med. tomatoes, chopped
- Tomato salsa (optional)
- Orange slices (optional)
- Sour cream (optional)

Not pictured: green pepper... also, ignore that cup of water because it didn't get used... oops.

1.  In a large pot or saucepan, saute chopped onion, pepper, and garlic in oil until onions are translucent.
2.  Stir in drained beans, thyme, oregano, salt, and pepper.
3.  Add chopped tomatoes.  Cook until tomatoes are soft. 
4.  Serve with rice or corn bread.  Top with salsa or sour cream if desired and garnish with orange slices.

Keep reading for the pork chops and limeade recipes!
The Main Course: Pan-Fried Herbed Pork Chops (Bisceta de Porco Frita) - Serves 4

Adapted from Pan-fried Pork Chops from


- 4 pork chops
- 1 clove garlic, crushed
- finely chopped herbs (I used basil and tarragon from my garden)
- 8 tbsp. lemon juice
- salt and black pepper to taste
- cooking oil

1. In a medium bowl, season the pork chops with garlic, herbs, lemon juice, salt and black pepper to taste.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
3. In a medium frying pan, heat oil and cook the pork chops 2 at a time on medium heat until golden brown.

The Drink: Tropical Limeade
Adapted from Brazilian Lemonade from AllRecipes


- 2 limes
- 3 cups water
- 1/2 cup white sugar
- 3 tablespoons sweetened condensed milk
- ice


1. Wash limes thoroughly. Cut ends off and peel, then slice into small pieces.
2. Place limes, water, sugar, and sweetened condensed milk in a blender.  Blend until liquefied.
3. Strain mixture through a sieve into a large pitcher (don't skip this step or you'll have lime pulp in your drink!). Serve over ice.




  1. What a beautiful meal! Yum-my. Thanks so much for linking up on Fabulous Friday at Faith, Trust & Pixie Dust. {Sorry I'm running late, I've been on vacation.}

    Warmly, Michelle

  2. Heather, thanks for joining in the garlicky fun! Cheers