Cuban-Inspired Pork Chops with Garlic Rice, Black Beans and Tomato Salad

Transport your taste buds to the Caribbean with these Cuban-inspired pork chops. Perfectly seasoned with a fajita spice blend and pan-seared to juicy perfection, they’re served alongside fragrant buttery rice, savory garlic-infused black beans and a bright tomato salad. A drizzle of homemade garlic oil adds the perfect finishing touch.

This dish brings together bold flavors and simple techniques for a weeknight dinner that feels special. The combination of spiced pork, creamy beans and fresh salad creates a balanced meal that’s sure to become a favorite.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate garlic. Cut tomato into ¼-inch-thick wedges. Halve, peel and thinly slice half the onion; finely dice remaining onion. Core, deseed and dice green pepper into ¼-inch pieces.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp garlic (2 tsp for 4 servings) and cook, stirring, until fragrant, 30-60 seconds. Stir in rice, 1¼ cups water and ½ tsp salt (2¼ cups water and 1 tsp salt for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium bowl, combine tomato, sliced onion, vinegar, ½ tsp sugar, ¼ tsp salt and pepper (1 tsp sugar and ½ tsp salt for 4 servings). Set aside, stirring occasionally, until ready to serve.
4. Heat a large drizzle of oil in a second small pot over medium-high heat. Add green pepper, diced onion, ½ tsp Fajita Spice Blend, ½ tsp salt and pepper (1 tsp Fajita Spice Blend and 1 tsp salt for 4 servings). Cook, stirring occasionally, until veggies are browned and slightly tender, 3-4 minutes. Stir in beans and their liquid and ¼ tsp sugar (½ tsp for 4). Cook, stirring occasionally, until warmed through and slightly reduced, 2-3 minutes. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.
5. While beans cook, pat pork dry with paper towels. Season all over with remaining Fajita Spice Blend, a big pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If the pork begins to brown too quickly, reduce heat to medium. Transfer to a cutting board and let rest for at least 5 minutes.
6. Meanwhile, in a small microwave-safe bowl, combine remaining garlic, 2 TBSP oil and ¼ tsp salt (4 TBSP oil and ½ tsp salt for 4 servings). Cover tightly with plastic wrap and microwave for 60 seconds. Carefully uncover and stir.
7. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Slice pork crosswise. Divide rice, beans and tomato salad (draining first) between plates in separate sections. Top rice with pork and drizzle with garlic oil. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice, but adjust the cooking time and water ratio according to package instructions.

What can I use instead of fajita spice blend?

You can make your own blend with chili powder, cumin, paprika, garlic powder, onion powder and a pinch of cayenne.

Can I prepare the garlic oil ahead of time?

Yes, the garlic oil can be made in advance and stored in the refrigerator for up to a week. Reheat gently before using.