Mexican-Spiced Pork Chops

with Citrus Salsa & Black Beans

40 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
¾ cup Jasmine Rice
1 Lime
1¼ cups Black Beans
2 cloves Garlic
1 Shallot
2 oz Sweet Piquante Peppers
2 Tbsps Grated Cotija Cheese
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 Orange

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!