Cantina-Style Pork Chops

🥘 Ingredients

• black beans
  2 unit
• butter
• cooking oil
• fajita spice blend
  4 tbsp
• fajita spice blends
• garlic
  6 clove
• jasmine rice
  1 c
• long green pepper
  2 unit
• onion
  3 unit
• paper towels
• pepper
• pork chops
  20 oz
• salt
• sugar
• tomato
  2 unit
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot

1. 

   1

   Wash and dry all produce. Peel and mince or grate garlic . Cut tomato into 1/4-inch-thick wedges. Have, peel, and thinly slice half the onion ; finely dice the remaining onion . Core, deseed, and dice long green pepper into 1/4-inch pieces.

   garlic: 6 clove, tomato: 2 unit, onion: 2 unit, onion: 1 unit, long green pepper: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add 1 tsp of the garlic (2 tsp for 4 servings) and cook, stirring, until fragrant, 30-60 seconds. Stir in jasmine rice , 3/4 cup water, and 1/2 tsp salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   cooking oil, jasmine rice: 1 c, salt
3. 

   3

   In a medium bowl, combine tomato, sliced onion, white wine vinegar , 1/2 tsp sugar , 1/4 tsp salt , and a pinch of pepper . Set aside, stirring occasionally, until ready to serve.

   white wine vinegar: 3.333 tbsp, sugar, salt, pepper
4. 

   4

   Heat a large drizzle of cooking oil in a second small pot over medium-high heat. Add green pepper, diced onion, 1/2 tsp fajita spice blend , 1/2 tsp salt , and a few grinds of pepper. Cook, stirring occasionally, until veggies are browned and slightly tender, 3-4 minutes. Stir in black beans and their liquid, and 1/4 tsp sugar . Cook, stirring occasionally, until warmed through and slightly reduced, 2-3 minutes. Taste and season with additional salt and pepper if desired. Keep covered off heat.

   cooking oil, fajita spice blend: 4 tbsp, salt, black beans: 2 unit, sugar, salt
5. 

   5

   While beans cook, pat pork chops dry with paper towels . Season all over with the remaining fajita spice blends , a big pinch of salt , and black pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side, turning once. Transfer to a cutting board and let rest for at least 5 minutes. Tip: If pork begins to brown too quickly, reduce heat to medium.

   pork chops: 20 oz, paper towels, fajita spice blends, salt, cooking oil
6. 

   6

   Meanwhile, in a small microwave-safe bowl, combine half the remaining garlic, 2 TBSP oil, and 1/4 tsp salt . Cover tightly with plastic wrap and microwave for 60 seconds. Carefully uncover and let stand.

   salt
7. 

   7

   Fluff rice with a fork; stir in 2 TBSP butter . Slice pork into thin strips. Divide rice, beans, and tomato salad (draining first) between plates. Top rice with pork and drizzle with the garlic oil. Serve any remaining lime crema on the side.

   butter