Pork Chops with Zesty Green Onion Salsa
& Buttery Black Beans over Rice
- Milk
When it comes to pork chops, we’re always looking for two things: a deeply browned crust and juicy, tender meat. You too? Enter these pan-seared beauties. To make things even more delicious, they’re topped with a bright and tangy scallion salsa, which perfectly balances the meat’s richness. It’s all sitting atop a bed of fluffy rice alongside creamy black beans and a cooling lime crema. Sounds too good to be true? It’s not! This delicious dish comes together in 30 minutes. What are you waiting for??
Ingredients
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
10 ounce
Pork Chops
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
1 clove
Garlic
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime. Dice tomato. Drain and rinse beans. • In a small pot, combine rice, ¾ cup 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.
• While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil, and 1 tsp Southwest Spice (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.
• 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 (1⁄3 cup for 4 servings), 1 tsp Southwest Spice (1 TBSP for 4), salt, and 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 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Keep covered off heat until ready to serve.
• Meanwhile, pat pork* dry with paper towels. 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. Once cool enough to handle, slice pork crosswise.
• 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.
• 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. • 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The buttery black beans, zesty green onion salsa, and lime crema are crowd-pleasers that come together beautifully 🍲.
- Ease of prep: Most found it manageable, though several noted it involves multiple pots and more steps than a typical weeknight meal.
- Suggestions: Double the green onion salsa — many felt there wasn't enough for four servings; add extra garlic and lime to taste. Use a meat thermometer to avoid overcooking the pork, and try reducing the bean-mixture water by half to help it thicken faster.
- Leftovers: Leftover rice and beans reheat well and make a great breakfast with eggs, according to one reviewer.
- Pork: The pork chops can turn dry or tough if overcooked; several reviewers found 3–4 minutes per side over high heat kept them juicy and tender.
Reviews from our home cooks
The pork chops & zesty green salsa get 4 stars they were amazing. Your pork chops are so tender & juicy! But the black beans only get 2 stars, they were a little bland, and the recipe card misprinted 1/2 cup water for 2 person, so it said to add 2x as much water as was needed for 2 person recipe. Beans were watery. I messaged HF to report the recipe card error.
The buttery black beans and rice were a great compliment to the pork chops. And the green onion salsa was delicious... we will use this salsa for other grilled meat, too!
The side was as good as the entree! Loved the flavors in the black beans and rice. Pork chops were awesome with the green onion salsa.
This is one of my top ten Hello Fresh meals--the rice and black bean combo is so delicious, and the green onion salsa is the perfect topper for the pork chop. Can't wait to order it again!
This southwest inspired dish does not disappoint! The green onion salsa for atop pork chop was delicious. The black bean rice w lime zest and lime crema was a wow.
This meal is AMAZING!! The slightly spicy green onion salsa flavors the pork chops perfectly!! And the black bean sauce over the rice had EXCELLENT flavor!! Just LOVE IT!!!!
Delicious! Would love to be able to make more of the zesty green onion salsa. Would recommend using bowls so you can pour the extra bean juice to mix in with the rice!
Pork chops were tender. Love the thick cut. LOVED green onion salsa. Black beans were delish too. More rice would have been nice. Portion is a little small.
This would have been a 5 star dish if it was only for the rice and beans! That combo was very delicious. I liked the pork chops, but did not care much for the green onion salsa. It was a bit too acidic for my taste.
This meal was delicious and plated beautifully. I loved what the recipe did to the black beans and the green onion salsa was so wonderful with the pork. This is why I choose Hello Fresh!
