2 chicken stock concentrate packets (i love savory choice from amazon)
4-6 pork chops
4 tbsp sour cream
4 tbsp butter
Instructions
Dice tomato. Zest and quarter lime. Mince
garlic. Drain and rinse beans. Trim and roughly
chop scallions. Combine cumin, chili powder,
and garlic powder in a small bowl. In a small
pot, combine rice, 1 1/2 cups water, 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, 3 tbsp olive oil, and 2 tsp
seasoning mix. Stir in a pinch of garlic and a
squeeze of lime juice to taste. Season
generously with salt and pepper. 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, 1/3 cup water, stock concentrate, 1 tbsp
seasoning mix, salt, and pepper. Simmer until
thickened, 5-10 minutes. Turn off heat, stir in
2 tbsp butter. Season with salt and pepper to
taste. Keep covered off heat until ready to
serve.
Pat pork dry with paper towels. Season with
remaining seasoning mix, 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.
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 2 tbsp butter, remaining lime zest,
squeeze of lime juice, salt, and pepper. Slice
pork crosswise. Place rice and pork on plate,
top rice with bean mixture and crema. Top pork
with scallion chimichurri. Serve with lime
wedges on the side.
Originally Submitted
2/11/2021
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