This is one that I recently came up with, so I’m still working out a few “kinks”, but this last time I think I got the right ingredients down. Here is how to make this zesty and healthy pork dish happen…
2 thick cut boneless pork chops
1 can low sodium black bean
1 can low sodium red beans
1 small can diced green chiles
1/2 fresh and seeded jalapeno
1 red onion
1 red bell pepper
4-6 garlic cloves
2 tbsp cumin
1/4 tsp red chili powder
1 tsp garlic powder
cilantro and green onion for garnishing
EVOO or Canola oil
Cask iron skillet if you have one.
First put your beans in a colander and rinse them off any juices left over from the can. Let sit and dry for a few minutes. Meanwhile start to chop up all your veggies and garlic-set aside. Then trim the fat off your pork then cut into strips about an inch thick. Get one pan hot with about 2 tbls oil, then in another (cask iron if you have one) do the same. Place your veggies+peppers in one pan, and start to cook down. After about 3-4 minutes add your beans, green chiles, and add your cumin, chili powder, garlic powder, and a good dash of s+p. Let that cook down with all the flavors on low-medium heat for about ten minutes.
At the same time, get you skillet nice and hot then lay your strips of pork on top. You can add a dash of some of the same spices you put into the bean mixture to add a little more flavor to the pork.
This is about the time I turn around and see this mongrel staring back at me ;p
Flip the pork over once its about half way cooked then take half of your lime and squeeze over entire skillet. Then squeeze whatever is left of lime over your bean mixture.
Then plate about 1 1/2 cups of the bean mixture over your plate and top with the pork. Garnish with some fresh cilantro and green onion and a side wedge of lime. Enjoy this easy, healthy, and oh so tasty meal!