Cantina-Style Pork Chops

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 pinch
• butter
  1 tbsp
• fajita spice blend
  1 tsp
• garlic
  3 cloves
• jasmine rice
  ½ cup
• long green pepper
  1 unit
• olive oil
  3 tbsp
• onion (finely dice remaining)
  1 unit
• pork chops
  2 pieces
• salt
  1 tsp
• sugar
  1 tsp
• tomato
  1 unit
• water
  1 c
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot
• medium bowl
• small pot
• large pan
• microwave-safe bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and very thinly slice half the onion . Core, deseed, and dice long green pepper into ¼-inch pieces. Cut tomato into ¼-inch-thick wedges. Peel and mince or grate half the garlic .

   onion: 1 unit (finely dice remaining), long green pepper: 1 unit, tomato: 1 unit, garlic: 3 cloves
2. 

   2

   Heat a drizzle of olive oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant ⏱️ 30 seconds . Stir in jasmine rice , ¾%cup water , and ½%tsp salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   olive oil: 3 tbsp, jasmine rice: ½ cup, water: 1 c, salt: 1 tsp
3. 

   3

   While rice cooks, in a medium bowl , combine tomato, sliced onion, white wine vinegar , ½%tsp sugar , ¼%tsp salt, and a pinch of black pepper . Set aside, stirring occasionally, until ready to serve.

   white wine vinegar: 1 tbsp, sugar: 1 tsp, black pepper: 1 pinch
4. 

   4

   Heat a large drizzle of olive 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. Cook, stirring occasionally, until veggies are browned and slightly tender ⏱️ 3 minutes . Stir in black beans and their liquid and ¼%tsp sugar. Cook, stirring occasionally, until warmed through and slightly reduced ⏱️ 2 minutes . Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.

   fajita spice blend: 1 tsp, black beans: 15 oz
5. 

   5

   While beans cook, pat pork chops dry with paper towels. Season all over with remaining fajita spice blend, a big pinch of salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork chops and cook until browned and cooked through ⏱️ 4 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 .

   pork chops: 2 pieces
6. 

   6

   Meanwhile, in a small microwave-safe bowl , combine remaining garlic, 2%tbsp olive oil, and ¼%tsp salt. Cover tightly with plastic wrap and microwave ⏱️ 60 seconds . Carefully uncover and stir.
7. 

   7

   Fluff rice with a fork; stir in 1%tbsp butter . Slice pork chops crosswise. Divide rice, beans, and tomato salad (draining first) between plates in separate sections. Top rice with pork and drizzle with garlic oil. Serve.

   butter: 1 tbsp