Pork Chops with Zesty Green Onion Salsa
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Pork Chops with Zesty Green Onion Salsa

Pork Chops with Zesty Green Onion Salsa

plus Buttery Black Beans over Rice

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 drizzled with a bright and tangy scallion chimichurri, 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. Sound too good to be true? It’s not! This delicious dish all comes together in 30 minutes. What are you waiting for??


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Roma Tomato

1 unit


1 clove


13.4 ounce

Black Beans

2 unit


1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

12 ounce

Pork Chops

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories960 kcal
Fat46 g
Saturated Fat15 g
Carbohydrate83 g
Sugar5 g
Dietary Fiber10 g
Protein48 g
Cholesterol110 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Medium Pot
Medium Pan
Paper Towel


Prep & Cook Rice

• Wash and dry all produce. • Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Dice tomato. Drain and rinse beans. • In a small pot, combine rice, ¾ cup water (1½ cups for 4), 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.

Make Salsa

• 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). (You’ll use more Southwest Spice 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 or lime juice if desired.

Cook Beans

• 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 spice blend 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.

Cook Pork

• 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.

Make Crema

• 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.

Finish & Serve

• 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.