Chimichurri Pork Chops

While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil (3 TBSP for 4 servings), and 1 tsp Southwest Spice (2 tsp for 4; be sure to measure). 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 or lime juice if desired.

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), 1 tsp Southwest Spice (1 TBSP for 4; you’ll use the rest later), 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.

Pat pork dry with paper towels; prick all over with a fork or knife. Season with remaining Southwest Spice, 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. When cool enough to handle, slice pork crosswise.

Meanwhile, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a large pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.