Pork Chops with Zesty Green Onion Salsa

🥘 Ingredients

• black beans
  15 oz
• butter
  2 tbsp
• chicken stock concentrate
  1 tbsp
• garlic
  4 cloves
• jasmine rice
  ¾ cups
• lime
  1 large
• olive oil
  3 tbsp
• pepper
  1 tsp
• pork chops
  12 oz
• salt
  1 tsp
• scallions
  ½ cups
• sour cream
  2 tbsp
• southwest spice blend
  2 tbsp
• tomato
  1 large
• water
  1½ cups

🍳 Cookware

• small pot
• small bowl
• medium pot
• medium pan
• small bowl

1. 

   1

   Wash and dry produce. Trim and roughly chop scallions . Peel and mince garlic . Zest and quarter lime . Dice tomato . Drain and rinse black beans . In a small pot , combine jasmine rice , ¾ 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 minutes . Keep covered off heat until ready to serve.

   scallions: ½ cups, garlic: 4 cloves, lime: 1 large, tomato: 1 large, black beans: 15 oz, jasmine rice: ¾ cups, water: 1½ cups, salt: 1 tsp
2. 

   2

   While rice cooks, in a small bowl , combine scallions, 2 tbsp olive oil , and 1 tsp southwest spice blend . 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.

   olive oil: 3 tbsp, southwest spice blend: 2 tbsp
3. 

   3

   Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic; cook, stirring, until softened, ⏱️ 2 minutes . Add beans, chicken stock concentrate , ½ cup water, 1 tsp southwest spice, pepper , and salt. Simmer until thickened, ⏱️ 8 minutes . Turn off heat; stir in 1 tbsp butter . Season with salt and pepper. Keep covered off heat until ready to serve.

   chicken stock concentrate: 1 tbsp, pepper: 1 tsp, butter: 2 tbsp
4. 

   4

   Meanwhile, pat pork chops dry with paper towels. 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, ⏱️ 5 minutes per side. Transfer to a cutting board. Once cool enough to handle, slice pork crosswise.

   pork chops: 12 oz
5. 

   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.

   sour cream: 2 tbsp
6. 

   6

   Fluff rice with a fork; stir in 1 tbsp 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 salsa. Cut any remaining lime into wedges and serve on the side.