Mexican-Inspired Pork Chops with Black Beans and Cotija

Cumin, ancho, oregano, and garlic crust seared pork chops served with gently simmered black beans, lime, Cotija, and a crisp cabbage salad.

45 min

4 servings

Ingredients

4 boneless pork chops

1 1/2 tsp ground cumin, divided

1 tsp ancho chile powder

1 tsp dried Mexican oregano

2 garlic cloves, finely grated

1 1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

2 tbsp neutral oil, divided

1 small yellow onion, finely chopped

2 (15 oz) cans black beans, drained and rinsed

1/2 cup low-sodium chicken broth

2 limes

1/4 small green cabbage, finely shredded (about 3 cups)

1 medium cucumber, thinly sliced

4 radishes, thinly sliced

1/4 cup chopped fresh cilantro, divided

1 tbsp apple cider vinegar

1/2 tsp granulated sugar

1/3 cup crumbled Cotija cheese

Large skillet · Small saucepan · Instant-read thermometer · Mixing bowl

Brown without crowding

If the chops touch or the skillet is crowded, sear in batches so the spice crust browns instead of steaming.

Keep the plate lively

Serve the bean mixture warm and the lime-dressed vegetables cool for a bright contrast in texture and temperature.

01. Pat chops dry, coat both sides with the spice-garlic rub, and let stand 10 minutes while you prepare the salad.

02. Whisk lime juice, vinegar, sugar, and salt; toss with cabbage, cucumber, radishes, and cilantro. Keep chilled and crisp.

03. Soften onion in 1 tbsp oil over medium heat for about 4 minutes; translucent edges mean it is ready.

04. Add cumin, beans, broth, and salt. Simmer uncovered 8–10 minutes, stirring occasionally, until some beans thicken the broth.

05. Heat the remaining oil until shimmering and sear chops in a single layer; work in batches if needed for browning.

06. Let the first side form a deep crust and release readily before turning the chops.

07. Cook the second side until the thickest portion reaches 145 F on an instant-read thermometer.

08. Rest chops at least 3 minutes after they reach 145 F; finish beans with lime and cilantro while the meat rests.

09. Serve each chop with beans and the cool salad, then crumble Cotija over the warm components.