Pork Chops with Zesty Green Onion Salsa

🥘 Ingredients

• Southwest Spice Blend
  2 tsp
• black beans (drained and rinsed)
  4 unit
• black pepper
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• garlic
  2 clove
• jasmine rice
  1 c
• lime (zested and quartered)
  1 unit
• olive oil
  2 tbsp
• paper towels
• pork chops
  20 oz
• salt
• scallions
  2 unit
• sour cream
  4 tbsp
• tomato (diced)
  2 unit
• water
  ¾ cup, ½ cup

🍳 Cookware

• small pot
• small bowl
• medium pot
• medium pan
• cutting board
• small bowl

1. 

   1

   Wash and dry produce. Trim and roughly chop scallions . Peel and mince garlic . Zest and quarter lime . Dice tomato . Drain and rinse black beans . In a small pot , combine jasmine rice , water (1½ cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   scallions: 2 unit, garlic: 2 clove, lime: 1 unit (zested and quartered), tomato: 2 unit (diced), black beans: 2 unit (drained and rinsed), jasmine rice: 1 c, water: ¾ cup, salt
2. 

   2

   While rice cooks, in a small bowl , combine scallions, olive oil , and 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 black pepper . Taste and add more garlic and lime juice as needed.

   olive oil: 2 tbsp, Southwest Spice Blend: 1 tsp, salt, black pepper
3. 

   3

   Heat a drizzle of olive oil in a medium pot over medium-high heat. Add tomato and remaining garlic; cook, stirring, until softened, ⏱️ 1-2 minutes . Add black beans , chicken stock concentrate , water (1⁄3 cup for 4 servings), Southwest Spice Blend , salt , and black pepper . (You’ll use the rest of the Southwest Spice in the next step.) Simmer until thickened, ⏱️ 5-10 minutes . Turn off heat; stir in butter (2 TBSP for 4). Season with salt and pepper. Keep covered off heat until ready to serve.

   olive oil, black beans: 2 unit, chicken stock concentrate: 2 unit, water: ½ cup, Southwest Spice Blend: 1 tsp, salt, black pepper, butter: 1 tbsp
4. 

   4

   Meanwhile, pat pork chops dry with paper towels . Season with remaining Southwest Spice, salt , and black pepper . Heat a drizzle of olive 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 . Once cool enough to handle, slice pork crosswise.

   pork chops: 20 oz, paper towels, salt, black pepper, olive oil
5. 

   5

   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.

   sour cream: 4 tbsp, salt, water
6. 

   6

   Fluff rice with a fork; stir in butter (2 TBSP for 4 servings), remaining lime zest, a squeeze of lime juice, salt , and black pepper . Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with salsa. Cut any remaining lime into wedges and serve on the side.

   butter: 1 tbsp, salt, black pepper