Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pork chops with zesty green onion salsa. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pork Chops with Zesty Green Onion Salsa is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Pork Chops with Zesty Green Onion Salsa is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have pork chops with zesty green onion salsa using 15 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Pork Chops with Zesty Green Onion Salsa:

1. Make ready 2 (6 oz) Pork Chops
2. Take 2 Scallions
3. Prepare 1 Clove Garlic
4. Prepare 1 Lime
5. Prepare 1 Roma Tomato
6. Get 13.4 oz Black Beans
7. Prepare 1/2 cup Jasmine Rice
8. Make ready 1 tbsp Southwest Spice Blend
9. Make ready .49 oz Chicken Stock Concentrate
10. Take 2 tbsp Sour Cream
11. Get 2 tbsp Olive Oil
12. Make ready 2 tbsp Cooking Oil
13. Take 2 tbsp Butter
14. Make ready 1 1/4 Cup Water
15. Get Salt and Pepper, to season

Instructions to make Pork Chops with Zesty Green Onion Salsa:

1. Trim iand roughly chopped scallions. Peel in minced garlic. Zest and quarter lime. Dice tomato. Drain and rinse beans.
2. In a small pot, combine rice, three-quarter cup water, and a big pinch of salt. Bring to a boil, Then cover and reduce heat to low. Cook rice until tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl combine Scallions, 2tbsp olive oil, 1 teaspoon southwest spice, and 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.
5. Heat a drizzle of oil in a medium pot over medium high heat. Add tomato and remaining Garlic. Cook, stirring, until softened, 1 to 2 minutes.
6. Add beans, stock concentrate, half cup water, 1 teaspoon southwest spice, salt and pepper. Simmer until thickened, 5 to 10 minutes.
7. Turn off heat and stir and 1 tablespoon butter. Season with salt and pepper. Keep covered off heat until ready to serve.
8. Pat pork chops dry with paper towels and season with remaining Southwest spice, salt and pepper.
9. Heat a drizzle of oil in a medium pan over medium high heat. Add pork and cook until browned and cooked through, 4 to 6 minutes each side.
10. Transfer to a cutting board. Once cool enough to handle, slice pork crosswise.
11. While pork cooks, in a second small bowl combine sour cream, half the lime zest, a squeeze of lime juice, and a big pinch of salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
12. Fluff rice with a fork. Stir in 1 tablespoon of butter, remaining lime zest, and a squeeze of lime juice, salt and pepper. Divide rice and pork between plates. Top rice with bean mixture and Crema. Cut any remaining lime into wedges and serve on the side.
13. Serve and enjoy!

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