Mexican-Spiced Pork Chops

with Zucchini & Black Beans

30 MIN

8 SmartPoints®

2 Servings

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From the Test Kitchen

These pork chops get a vibrant lift from a coating of bold spices (ancho chile powder, smoked paprika, cumin, and more) plus a spicy-sweet topping of juicy orange and pickled jalapeño. It’s all complete with a simple side of sautéed zucchini and a hearty duo of black beans and onion brightened with a bit of fresh orange juice.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
1 15.5-Ounce Can Black Beans
1 Zucchini
2 cloves Garlic
1 Sweet Onion
1 Navel Orange
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the salsa:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Cut the zucchini into 1/2-inch rounds. Peel and roughly chop 2 cloves of garlic. Halve the orange crosswise. Squeeze the juice of one half into a bowl; add 2 tablespoons of water. Peel and medium dice the remaining half. Roughly chop the pepper. In a bowl, combine the diced orange and as much of the chopped pepper as you’d like, depending on how spicy you’d like the salsa to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

2 Cook the pork:

While the salsa marinates, pat the pork dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 cutting board and let rest at least 5 minutes.

3 Cook the onion & beans:

While the pork cooks, in a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced onion and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the beans and orange juice (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Cook the zucchini:

While the pork rests, add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the cooked onion and beans and cooked zucchini. Top the pork with the salsa. Enjoy!