Target: 6 × 4 inches · landscape

Mexican-Inspired Pork Chops with Black Beans and Cotija

45 min · 4 servings

Ingredients

□ 4 boneless pork chops

□ 1 1/2 tsp ground cumin, divided

□ 1 tsp ancho chile powder

□ 1 tsp dried Mexican oregano

□ 2 garlic cloves, finely grated

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp neutral oil, divided

□ 1 small yellow onion, finely chopped

□ 2 (15 oz) cans black beans, drained and rinsed

□ 1/2 cup low-sodium chicken broth

□ 2 limes

□ 1/4 small green cabbage, finely shredded (about 3 cups)

□ 1 medium cucumber, thinly sliced

□ 4 radishes, thinly sliced

□ 1/4 cup chopped fresh cilantro, divided

□ 1 tbsp apple cider vinegar

□ 1/2 tsp granulated sugar

□ 1/3 cup crumbled Cotija cheese

1. Rub chops with cumin, ancho, oregano, garlic, salt, and pepper. Toss cabbage, cucumber, and radishes with lime-vinegar dressing.

2. Soften onion in 1 tbsp oil; add cumin, beans, broth, and salt. Simmer 8–10 minutes until creamy.

3. Heat remaining oil until shimmering. Sear chops undisturbed 3–4 minutes, until deeply browned.

4. Turn chops and cook to 145 F. Rest at least 3 minutes; brighten beans with lime and cilantro.

5. Plate chops with beans and crisp salad; finish with Cotija and cilantro.

Cook’s note: Use a thermometer; each chop must reach 145 F before resting at least 3 minutes.