Pan-Seared Pork Chops with Scallion Salsa, Creamy Black Beans and Lime Rice

This dish brings together perfectly seared pork chops, a vibrant scallion salsa and creamy black beans over fluffy rice. The salsa, made with fresh scallions, garlic, lime and Southwest spices, cuts through the richness of the pork, while the lime crema adds a cool, tangy finish. It’s a complete meal that’s as satisfying as it is delicious.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something hearty and flavorful without spending hours in the kitchen. The combination of textures and bright, zesty flavors will make this a new favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime. Dice tomato. Drain and rinse beans.
2. In a small pot, combine rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce heat 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 small bowl, combine scallions, 2 TBSP olive oil and 1 tsp Southwest Spice Blend. Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic and lime juice as needed.
4. Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic; cook, stirring, until softened, 1-2 minutes. Add beans, stock concentrate, ½ cup water, 1 tsp Southwest Spice Blend, salt and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 TBSP butter. Season with salt and pepper. Keep covered off heat until ready to serve.
5. Meanwhile, pat pork dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board.
6. While pork cooks, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
7. Fluff rice with a fork; stir in 1 TBSP butter, remaining lime zest, a squeeze of lime juice, salt and pepper. Once cool enough to handle, slice pork crosswise. Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with salsa. Cut any remaining lime into smaller wedges and serve on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

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

What can I use instead of sour cream for the crema?

Greek yogurt or crème fraîche are great substitutes for sour cream. They will provide a similar tangy and creamy texture.

Can I make this recipe ahead of time?

The components can be prepared in advance. Cook the rice and beans and make the salsa and crema. Store them separately in the refrigerator. Cook the pork chops fresh just before serving for the best texture.