Mexican-Spiced Pork Chops with Citrus Salsa & Black Beans

Mexican-Spiced Pork Chops

with Citrus Salsa & Black Beans

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These pork chops get vibrant flavor from a coating of Mexican spices, which also form a delicate crust as the pork cooks in a hot pan. We’re topping the zesty pork with a fresh salsa made from pickled sweet peppers and juicy orange, and serving them with classic Mexican sides of rice and beans.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients & marinate the shallot:
2 Prepare the ingredients & marinate the shallot:

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Drain and rinse the beans. Peel and medium dice the orange, discarding any seeds. Roughly chop the peppers. Halve the lime crosswise. Peel the shallot and finely chop to get 1 tablespoon (you may have extra). Place in a medium bowl and top with the juice of 1 lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the pork:
3 Cook the pork:

While the shallot marinates, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Let rest for at least 5 minutes.

Cook the beans:
4 Cook the beans:

While the pork rests, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 5 minutes, or until the water has cooked off. Turn off the heat; drizzle with olive oil and season with salt and pepper to taste.

Make the salsa:
5 Make the salsa:

While the beans cook, to the bowl of marinated shallot, add the diced orange, chopped peppers, and a drizzle of olive oil. Season with salt and pepper. Stir to combine; season with salt and pepper to taste.

Finish the rice & serve your dish:
6 Finish the rice & serve your dish:

To the pot of cooked rice, add the juice of the remaining lime half; stir to combine. Serve the rested pork with the cooked beans and finished rice. Top the pork with the salsa. Garnish the beans with the cheese. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & marinate the shallot:

While the rice cooks, wash and dry the fresh produce. Peel and roughly chop the garlic. Drain and rinse the beans. Peel and medium dice the orange, discarding any seeds. Roughly chop the peppers. Halve the lime crosswise. Peel the shallot and finely chop to get 1 tablespoon (you may have extra). Place in a medium bowl and top with the juice of 1 lime half; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the pork:
3 Cook the pork:

While the shallot marinates, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Let rest for at least 5 minutes.

4 Cook the beans:

While the pork rests, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 5 minutes, or until the water has cooked off. Turn off the heat; drizzle with olive oil and season with salt and pepper to taste.

Cook the beans:
Make the salsa:
5 Make the salsa:

While the beans cook, to the bowl of marinated shallot, add the diced orange, chopped peppers, and a drizzle of olive oil. Season with salt and pepper. Stir to combine; season with salt and pepper to taste.

6 Finish the rice & serve your dish:

To the pot of cooked rice, add the juice of the remaining lime half; stir to combine. Serve the rested pork with the cooked beans and finished rice. Top the pork with the salsa. Garnish the beans with the cheese. Enjoy!

Finish the rice & serve your dish:
Browse Steps
1 of 6