Name: Fiesta Pork Chops
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons kosher salt; 1 tablespoon ancho chile powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon brown sugar; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons salted butter; Four 8-ounce pork chops; 2 Fresno peppers, sliced; 1 cup frozen corn kernels; 1 red onion, diced; 2 to 3 Roma tomatoes, diced; 2 limes, juiced; One 15-ounce can black beans, drained and rinsed; 1 avocado, sliced; 8 tortillas, charred on a stovetop; 1/2 cup sour cream; 1/4 cup fresh cilantro leaves, for garnish; Hot sauce and lime wedges

Directions

Make a rub by combining the salt, ancho chile powder, garlic and onion powders, brown sugar and black pepper in a small bowl. Set aside.
Heat the oil and butter in a skillet over medium heat.
Reserve one tablespoon of the rub, then use the rest to coat the pork chops. Add the pork chops to the skillet and cook until they are cooked through and well caramelized, 3 to 4 minutes per side. Remove and allow to rest.
Add the Fresnos, corn, red onion and tomatoes to the skillet, then season with the reserved rub and stir to combine. Cook for 2 to 3 minutes, then deglaze with the lime juice. Stir in the black beans and cook until they are heated through, about 1 minute. Remove from the heat.
Return the pork chops to the skillet, then serve with the avocado, tortillas, sour cream, cilantro, hot sauce and lime wedges.

Fiesta Pork Chops

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