SOUTHWESTERN PORK CHOP SKILLET
This is a one pan meal that comes together in about 30 minutes and is great when you are short on time. Pan seared bone-in pork chops nestled in a bean, tomato and corn succotash. Use pork loin chops (boneless) to reduce cooking time as well. Any type of canned bean will be good in this recipe. Serve on top of rice or by itself.
Equipment
- 1 Cast iron skillet Large
Ingredients
- 3 Pork chops bone in, 5 oz
- ½ med Onion/scallions ½ cup
- ½ large Green pepper /red bell pepper 1 cup
- ½ small Jalapeno pepper/serrano pepper seeded and sliced
- 1 cup Corn frozen, fresh or canned
- 1 cup Cherry tomatoes/tomatoes Sliced
- 3 clove Garlic minced or sliced
- ¼ cup Zucchini (optional) diced
- 14 oz Canned Beans Black, pinto, navy, lima, kidney, cannellini
- 1 tsp Honey
- 1 tsp Cumin
- 1 tsp Coriander
- ½ tsp Oregano dry
- ½ tsp Red pepper flakes
- ½ tsp Thyme dry
- salt and pepper
- 1-2 tbsp Cooking oil
Instructions
- Season pork chops with salt and pepper or seasoning of your choice, set aside.
- Pre heat oven to 350 degrees F
- In a colander drain beans and rinse
- In a large cast iron skillet add 1-2 tbsp cooking oil. Pan sear pork chops 4 mins per side or until golden. Remove from skillet and set aside on plate.
- In same skillet sauté onions and peppers, cook 5 mins. Reduce heat to low and add tomato, beans, garlic and corn, cook 5 minutes.
- Add honey and dry seasoning mix well. Return pork chops to pan and place in oven until internal temperature of pork is 150 degrees F.
Notes
Nutritional values based using 5oz bone-in pork chops, black beans and adding 1 tbsp oil for sauteing.
If bean mixture starts to dry out add 2 tbsp chicken stock.
CAL 335 CARBS 42g FAT 11g PROTEIN 20g FIBER 11g SUGARS 9g