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.
Ingredients
1 unit
Roma Tomato
1 unit
Lime
1 clove
Garlic
13.4 ounce
Black Beans
2 unit
Scallions
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
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
