Chimichurri Pork Chops
and Buttery Black Beans over Rice
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 drizzled with a bright and tangy scallion chimichurri, 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. Sound too good to be true? It’s not! This delicious dish all comes together in 30 minutes. What are you waiting for??
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
1 unit
Lime
2 clove
Garlic
13.4 ounce
Black Beans
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
12 ounce
Pork Chops
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Mince garlic. Drain and rinse beans. Trim and roughly chop scallions. In a small pot, combine rice, ¾ cup water (1½ cups for 4), and a large 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 TBSP olive oil (3 TBSP for 4 servings), and 1 tsp Southwest Spice (2 tsp for 4). 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, ½ cup water (⅓ cup for 4), stock concentrate, 1 tsp Southwest Spice (1 TBSP for 4), salt, and pepper. 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.
Pat pork dry with paper towels; prick all over with a fork or knife, then 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 crosswise.
Meanwhile, in a second small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge, and a large pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4), 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.
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