Easy Southwest Pork Chop Dinner
Dive into the bold flavors of the Southwest with this Easy Southwest Pork Chop Dinner, a weeknight-friendly recipe that's packed with vibrant spices and colorful veggies. Juicy, bone-in pork chops are perfectly seasoned with a smoky blend of chili powder, cumin, and paprika, then seared to golden perfection. Paired with sautéed bell peppers, red onions, and cherry tomatoes, plus hearty black beans over a bed of fluffy rice, this dish delivers a satisfying blend of textures and tastes in every bite. Ready in just 40 minutes, it's a wholesome, one-skillet meal finished with a fresh pop of cilantro and lime, making it an effortless crowd-pleaser that brings the essence of the Southwest to your table.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 medium Bell peppers (red, yellow, or green)
- 1 medium Red onion
- 1 cup Cherry tomatoes
- 1 cup Canned black beans (rinsed and drained)
- 2 cups Cooked white or brown rice
- 2 tablespoons Fresh cilantro
- 1 medium Lime
Instructions
Trim excess fat from the pork chops if needed. Pat them dry with a paper towel.
In a small bowl, mix together the salt, black pepper, ground cumin, chili powder, paprika, and garlic powder. Rub this spice blend evenly over both sides of the pork chops.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, sear the pork chops for 3-4 minutes on each side until nicely browned. Remove the pork chops from the skillet and set aside on a plate.
While the pork chops are resting, slice the bell peppers and red onion into thin strips. Halve the cherry tomatoes.
In the same skillet, add the bell peppers, red onion, and cherry tomatoes. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the rinsed black beans and cook for another 2 minutes, just to heat them through.
Return the pork chops to the skillet, nestling them among the vegetables. Cover the skillet, reduce the heat to medium-low, and let everything cook together for 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
While the skillet is cooking, reheat the cooked rice if needed.
To serve, spoon rice onto each plate, top it with the pork chop, and pile the cooked vegetables on the side.
Finish with a sprinkle of freshly chopped cilantro and a squeeze of fresh lime juice. Serve immediately and enjoy!
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3349 mg | 146% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 24.4 g | ||
| Protein | 224.4 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4627 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
