W34 MOD Pork Chops

Name: W34 MOD Pork Chops With Zesty Green Onion Salsa & Buttery Black Beans over Rice
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 unit Scallions; 1 clove Garlic; 1 Lime; 1 Tomato; 1 Black Beans; 1/2 cup Rice; 1 tbsp Southwest Spice Blend; 1 unit Chicken Stock Concentrate; 10 oz Pork Chop; 1 1/2 tbsp Sour Cream; Salt; Black Pepper; 2 tbsp Olive Oil; 2 tsp Cooking Oil; 2 tbsp Butter

with Zesty Green Onion Salsa & Buttery Black Beans over Rice

By Recipe0 System

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 topped with a bright and tangy scallion salsa, 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. Sounds too good to be true? It’s not! This delicious dish comes together in 30 minutes. What are you waiting for??

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 clove Garlic
1 Lime
1 Tomato
1 Black Beans
1/2 cup Rice
1 tbsp Southwest Spice Blend
1 unit Chicken Stock Concentrate
10 oz Pork Chop
1 1/2 tbsp Sour Cream
Salt
Black Pepper
2 tbsp Olive Oil
2 tsp Cooking Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime. Dice tomato. Drain and rinse beans.

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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.
2

While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil, and 1 tsp Southwest Spice Blend (you’ll use more 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 and lime juice as needed.
3

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 (⅓ cup for 4 servings), 1 tsp Southwest Spice Blend (1 TBSP for 4), salt, and pepper. (You’ll use the rest of the Southwest 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.
4

Meanwhile, pat pork* dry with paper towels. Season with remaining Southwest Spice Blend, 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.
5

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.
6

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.

Once cool enough to handle, slice pork crosswise.

Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with salsa. Cut any remaining lime into smaller wedges and serve on the side.

Pork is fully cooked when internal temperature reaches 145°.

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