Brazilian Pork Chops, black beans, kale and farofa

I'm not sure why my pictures are not uploading today.  I was able to upload an entire album in record time to facebook, but cannot upload 2 pictures here.  I will try at the end of the blog.  This meal wasn't very exciting.  The whole meal came from Cooking the Brazilian Way.  I'm not sure if the cause of the disappointment was my cooking, the recipe, or if this was how it was supposed to taste.  The pork chops were the one hit with the boys and me.

Farofa:  Saute 1 thinly sliced onion in 2 tbsp butter.  When soft add 1 lightly beaten egg, stirring constantly.  Add 1 1/2 cup manioc meal and cook until golden.  Add 1 tbsp minced parsley and 1 tsp salt.  Garnish with 6-8 sliced green olives with pimentos and cubed hard boiled egg.

Tutu a Mineira:  Mashed beans.  Place 3 cups rinsed canned black beans, 1/2 cup at a time in a food processor.  Mix until a smooth puree.  Add bean juice as needed to keep smooth.  In a saucepan, heat 2 tbsp olive oil.  Add 1 chopped onion and saute until soft.  Add 2 minced garlic cloves.  Add bean puree.  Slowly add 3/4 cup manoic flour, stirring constantly.  Cook over low heat 10-15 minutes.  Add more bean liquid as necessary.  (I ended up adding quite a bit of water since it seemed to seize up and develop an unappealing texture.

Couve a Mineira:  Collard Greens.  (I substituted Kale since I like it better and that is what was in the fridge).  Wash and slice the kale into ribbons.  Heat 3 tbsp olive oil in a pan.  Add 3 minced garlic cloves.  Add the kale, salt, and pepper and saute about 4 minutes.

Costeletas de Porco:  Brazilian pork chops.  Mix the following in a shallow dish.  2 tbsp olive oil, juice of 1 lemon, 2 minced garlic cloves, 1 tsp salt, 1 tsp black pepper and 1 minced serrano.  Add 4 lean pork chops.  Mix to coat.  Cover and refrigerate 1 hour.  Cook pork chops in a large skillet over med high heat until done.

This time the pictures worked.

Farofo

The rest of dinner