The most difficult part of this recipe is timing. Getting all the prep recipe’s done in time to be warm when the chops are cooked.
2 Boneless pork chops (about 1 inch thick MAX)
1 pkg of Fajita Seasoning
1 lime
1 Roma tomato
1 can of black beans
2 tbs sour cream
1/2 cup chicken stock
1 clove of garlic (1 tbs of jarred minced garlic)
Bunch of green onions
1 Cup white rice (uncooked)
2 tbs salted butter
Olive oil
Salt
Pepper
—-
Chop green onions and set aside.
Peel and mince garlic
Zest entire lime then quarter
Dice roma tomato
—-
SALSA
In a bowl, put in 2 tbs of olive oil
Put in 1 tsp of fajita seasoning
Pinch of minced garlic
Pinch of salt
Pinch of black pepper
Mix together until well blended and onions are coated.
CREMA
Put sour cream in a bowl
Add 1/2 the lime zest
Squeeze 1/4 lime juice into bowl
Mix well. You can add water, 1/2 tsp at a time till it gets to a drizzle consistency
BEANS
Heat a drizzle of olive oil in a pan. Add tomatoes and remainder of the garlic, cook until soften over medium heat. About 1 – 2 minutes. Add beans (drained), chicken stock, and 1/4 tsp of fajita seasoning. Simmer until thickened, about 5 – 8 minutes. If needed you can add a fork full of corn starch to 1/4 cup of cold water, mix well and add to bean mixture to thicken. Remove from heat, set aside and cover.
RICE
Cook according to package instructions. When done, fluff with a fork, add rest of lime zest, a squeeze of lime juice, 1 tbs salted butter, salt and pepper to taste.
CHOPS
Pat the pork chops dry with a paper towel. Season both sides with salt, pepper, fajita seasoning making sure to coat evenly. Heat a drizzle of olive oil in a frying pan over medium heat. Make sure pan is hot and oil maybe smoking a bit. Pan sear/fry the chops until done. About 165F internal. Normally about 3 – 4 minutes per side. They should be nicely browned.
SERVING
Cut pork chops crosswise. Lay out on plate.
Put rice on plate and spoon on beans including the liquid.
Drizzle the crema over the top of chops and rice and beans.
ENJOY