Monterey Jack & Dijon-Smothered Pork Chops with Avocado, Rice & Beans

Monterey Jack & Dijon-Smothered Pork Chops

with Avocado, Rice & Beans

40 MIN
4 Servings
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From the Test Kitchen

Inspired by the the classic flavors of a Cuban sandwich––a Floridian-based sandwich that layers ham, roasted pork, cheese, pickles, and mustard between hearty bread slices––we're finishing pork chops with a topping of piquant pickles, smooth dijon mustard, and melty cheese.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Monterey Jack & Dijon-Smothered Pork Chops with Avocado, Rice & Beans
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Long Grain White Rice
  • 1 15.5-Oz Can Black Beans
  • 1 Poblano Pepper
  • 2 Scallions
  • 1 Avocado
  • 1 Lime
  • 4 oz Monterey Jack Cheese
  • 2 oz Pickle Chips
  • 2 Tbsps Dijon Mustard
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ lb Red Or Multicolored Grape Tomatoes
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the beans. Roughly chop the pickle chips; place in a bowl. Add the mustard and stir to thoroughly combine. Grate the cheese on the large side of a box grater. Halve the lime crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and the juice of 1 lime half. Season with salt and pepper. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Cook the rice & beans
2 Cook the rice & beans

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, drained beans, and a big pinch of salt. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender. Turn off the heat and stir to combine. Stir in the juice of the remaining lime half.

Start the pork
3 Start the pork

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 2 minutes. 

Finish the pork
4 Finish the pork

Carefully top the pork with the mustard-pickle mixture and grated cheese. Loosely cover the pan with foil and cook 2 to 4 minutes, or until the cheese is melted and the pork is cooked through.* Transfer the finished pork to serving plates; let rest at least 5 minutes before serving. 

*An instant-read thermometer should register 145°F.

Slice the avocado & serve your dish
5 Slice the avocado & serve your dish

While the pork rests, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. Serve the finished pork with the cooked rice and beans, seasoned avocado, and marinated tomatoes (discarding any liquid). Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Drain and rinse the beans. Roughly chop the pickle chips; place in a bowl. Add the mustard and stir to thoroughly combine. Grate the cheese on the large side of a box grater. Halve the lime crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and the juice of 1 lime half. Season with salt and pepper. Cut off and discard the stem of the pepper; halve lengthwise, then remove the ribs and seeds. Thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

2 Cook the rice & beans

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, drained beans, and a big pinch of salt. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender. Turn off the heat and stir to combine. Stir in the juice of the remaining lime half.

Cook the rice & beans
Start the pork
3 Start the pork

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 2 minutes. 

4 Finish the pork

Carefully top the pork with the mustard-pickle mixture and grated cheese. Loosely cover the pan with foil and cook 2 to 4 minutes, or until the cheese is melted and the pork is cooked through.* Transfer the finished pork to serving plates; let rest at least 5 minutes before serving. 

*An instant-read thermometer should register 145°F.

Finish the pork
Slice the avocado & serve your dish
5 Slice the avocado & serve your dish

While the pork rests, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. Serve the finished pork with the cooked rice and beans, seasoned avocado, and marinated tomatoes (discarding any liquid). Garnish with the sliced green tops of the scallions. Enjoy!

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