Smothered Mexican Pork Chops with Black Bean Salad
Seared thick cut pork chops generously sprinkled with salt and pepper and smothered with a mountain of peppers, onions and smoky black bean salad.
It’s simple and delicious. It’s unexpected too – I love the creamy avocado with the crisp cherry tomatoes, warm peppers and salted cotija cheese. The natural pan drippings that come from the pork resting are perfect along with a large bite of the pork. Spoon over the garlic butter – or just dump it ALL. It’s really good.
Serve with toasted tortillas, greens and even some rice. They are great on their own – so filling and satisfying.
Don't think twice.
Don’t think twice about adding bursts of flavors from raw fruits and vegetables – like cherry tomatoes and avocado. They add the perfect cold and mouth popping texture to a hot pork chop and warm sautéed peppers.
Its just works.
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Smothered Mexican Pork Chops with Black Bean Salad
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Halal
Ingredients
- 2 thick cut pork chops (I bought mine from Five Marys Farms)
- salt and pepper
- coconut oil (if using a saucepan to cook)
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 garlic clove, minced
- 1/2 red bell pepper or assorted colors, sliced
- 1/4 cup sliced yellow onion
- 1 cup black beans, drained
- 1 tablespoon red onion, small diced (optional)
- 1 teaspoon smoked paprika
- 1/2 avocado, diced
- 2 tablespoons (small bunch) cilantro, roughly chopped
- 1/2 cup cherry tomatoes, sliced in half
- 1 pinch red pepper flakes
- 1/4 crumbled cotija cheese
- 1/2 lime, sliced
Instructions
- Heat a grill or saucepan up over high heat.
- Sprinkle the pork chops generously with salt and pepper on both sides. When the grill or pan is hot, add the pork chops. Cook for 4-6 minutes on the first side (depending on thickness) flip over and cook for 6 minutes.
- While the pork chops cook, melt together the olive oil, butter and garlic clove. Set a side.
- When the pork chops are finished cooking, remove from the pan or grill to rest. Spoon over the garlic, butter and oil mixture.
- Add the pepper sliced and onions to the grill or pan. Sauté for 2-3 minutes or until tender and toasted brown. Remove and place on top of the pork chops.
- Meanwhile, to make the black bean salad combine the beans, red onion, smoked paprika, avocado, cilantro, cherry tomatoes and red pepper flakes. Sprinkle in salt and pepper and toss gently to combine.
- Top the pork chops and peppers with some black bean salad. Garnish with crumbled cotija cheese and a squeeze of lime.
- Prep Time: 5
- Cook Time: 20
- Category: pork
- Method: grill
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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