Crispy Pork Chop and Bean Salad with Cilantro Lime Dressing
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $14.50
- Nutrition
- 490 cal · 38g protein
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: corn
Crispy Pork Chop and Bean Salad with Cilantro Lime Dressing is a Tex-Mex weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $15 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain corn works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless pork chops
- 2 cans low-sodium pinto beans (15 oz)
- 12 oz frozen corn
- 1 pint cherry tomatoes
- 1 bunch fresh cilantro
- 2 count limes
- 5 tbsp olive oil
- 3 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat, pat pork chops dry, and cook 6–7 minutes per side until golden and internal temperature reaches 145°F; transfer to a plate and rest 3 minutes.
- While pork cooks, drain and rinse beans, thaw corn in a microwave for 2 minutes, halve cherry tomatoes, mince cilantro and garlic, and squeeze lime juice into a small bowl.
- Whisk 3 tablespoons olive oil, lime juice, minced garlic, half the cilantro, salt and pepper into a dressing.
- In a large bowl, toss beans, corn, and tomatoes with the dressing, then divide among four plates.
- Slice pork chops and arrange over each salad, then scatter remaining cilantro on top.
- Picky eater tip: serve the plain sliced pork, beans and corn separately, with the dressing on the side.
- Make ahead: make the dressing and prep the beans, corn and tomatoes up to 1 day ahead and keep them in the fridge. Cook the pork and toss just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 32 g
- Fiber
- 8 g
- Sugar
- 3 g
- Fat
- 22 g
- Saturated fat
- 6 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop