Pork Chops with Scallion Chimichurri and Buttery Black Beans over Rice

2 servings

Ingredients

• 1 roma tomato
• 1 lime
• 2 garlic cloves
• 13 oz. black beans
• 2 scallions
• 1/2 cup jasmine rice
• 1 tablespoons Southwest Spice blend
• 1 chicken stock concentrate
• 12 oz. pork chops
• 2 tablespoons sour cream
• salt
• black pepper

Ingredients for Southwest spice blend (there will be extra for future use)

• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons ground red pepper

Directions

Wash and dry all produce. Dice tomato. Zest and quarter lime. Mince garlic. Drain and rinse beans. Trim and roughly chop scallions. In a small pot, combine rice, 3/4 cup water 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.

While rice cooks, in a small bowl, combine scallions, 2 tablespoons olive oil, and 1 teaspoon Southwest spice. 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 or lime juice, if desired.

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, 1/2 cup water, 1 teaspoon Southwest spice, salt and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 tablespoon butter. Season with salt and pepper. Keep covered off heat until ready to serve.

Pat pork dry with paper towels; prick all over with a fork or knife. Season with remaining Southwest spice, 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. When cool enough to handle, slice pork crosswise.

Meanwhile, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice and a large pinch of salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork; stir in a 1 tablespoon butter, remaining lime zest, a squeeze of lime juice, salt and pepper. Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with chimichurri. Cut any remaining lime into wedges and serve on the side.

Recipe originally found on Hello Fresh.

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