Southwest Pork Chops with Black Beans
Pork and black beans headline this meal. A bold spice mix adds a Southwest flair to the sauce that will have you eating out of your hands.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Garlic (Organic)
2 1 Clove
Roma Tomato
8 4 oz
Carrot (Organic)
4 2 oz
Cilantro (Organic)
1/2 0.25 oz
Protein & more
Louisiana Long Grain Rice
1 0.5 cup
Black beans
1/2 0.25 Can
Pork chops, boneless
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Sweet paprika
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Red pepper flakes
1/8 0.065 teaspoon
Cloves
1/8 0.065 teaspoon
Sage, ground
1/8 0.065 teaspoon
Prep ahead (optional)
a. Finely dice yellow onion and carrots. b. Rough chop roma tomatoes, preserve juices. c. Rough chop cilantro. d. Mince garlic.
Instructions
1
Cook the rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add long-grain rice; stir immediately. Reduce heat to low, cover, and cook until tender, about 12-15 minutes.
2
Meanwhile cook the pork:
a. Heat 1 tbsp olive oil in a saute pan. Add the pork chops. Sprinkle some salt to taste over the pork. Cook for 2 minutes each side. Remove into a bowl.
b. Heat 1 tbsp olive oil in the same saute pan. Add the yellow onion (finely dice), carrots (finely dice) and garlic (mince). Saute for about 5 minutes or until onions are soft.
c. Add the roma tomatoes (rough chop) with juices, black beans (drain, rinse), ½ tsp salt and the southwest spice mix. Stir to combine. Cook over medium heat for 10 minutes, or until the tomatoes have softened.
d. Add the seared pork chops and continue cooking for another 5-7 minutes, or until the pork is cooked through,
3
Serve:
a. Divide rice amongst plates. Top with the pork and black beans. Garnish with cilantro (rough chop). Enjoy!
Chef's notes
You can sub kidney beans for the black beans and chicken for the pork.
This recipe has been adapted from Taste of Home
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA