Pan-Seared Pork Chops with Zesty Scallion Salsa and Creamy Black Beans Over Rice

These pan-seared pork chops deliver exactly what you want: a deeply browned crust and tender, juicy meat. To balance the richness, we top them with a bright and tangy scallion salsa that adds a fresh kick. It’s all served over fluffy rice alongside creamy black beans and a cooling lime crema.

This dish comes together in just 30 minutes, making it perfect for a weeknight dinner. The combination of savory pork, zesty salsa and creamy beans will have everyone asking for seconds.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 (2¼ cups for 4 servings) 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 (you’ll use more in the next step). 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 (⅓ cup for 4 servings), 1 tsp Southwest Spice Blend (1 TBSP for 4), salt and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). 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 (2 TBSP for 4 servings), 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 water and cooking time according to the package instructions.

What can I use instead of sour cream?

Greek yogurt or crema can be used as a substitute for sour cream in the lime crema.

How do I know when the pork chops are fully cooked?

The pork chops are done when they reach an internal temperature of 145°F (63°C) or until the juices run clear. Let them rest for 3 minutes before slicing.