I am constantly finding myself in the mood to make something a little different for dinner. We have an overabundance of tomatoes from the garden, so I decided to use them to make a Southwestern topping to go along with our pork chops. If you're looking for something a little different that's also tasty, quick, and healthy, you'll want to try this Southwestern spin on your pork chops. They're succulent, bursting with flavor, packed with protein, and can be ready in 15 minutes!
- 4 bone-in center-cut pork chops
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 tbsp olive oil
- 1 c tomato chopped
- 1/4 c black beans, rinsed well
- 1 jalapeno, ribs and seeds removed, minced
- 1 tbsp fresh cilantro, minced
- 1/2 tbsp fresh parsley, chopped
- Splash of freshly squeezed lime juice
- 1/8 tsp garlic powder
- Chili powder, to taste
- Salt, to taste
- Pepper, to taste
Heat a large skillet over medium-high heat.
Season the pork chops on both sides with the garlic powder, salt and pepper. Once the skillet is hot, add the olive oil and give it a quick swirl around the pan. Add the pork chops to the hot skillet and cook until the pork chops begin to brown, about 2 minutes. Turn the pork chops over and brown on the other side, about 2 minutes. Remove the skillet from the heat. Cover and set aside, about 5 to 10 minutes, depending on how thick your pork chops are. The pork chops will finish cooking while resting.
Meanwhile, make the Southwestern topping. In a medium bowl, combine the tomato, black beans, jalapeno, cilantro, parsley, lime juice and garlic powder. Season with chili powder, salt and pepper, to taste.
Spoon a generous amount of the Southwestern topping over each pork chop or serve it on the side.