Cumin Pork Chops with Pinto Bean Cowboy Salad
- Serves
- 4 servings
- Prep
- 16 min
- Cook
- 14 min
- Cost
- $19.00
- Nutrition
- 480 cal · 38g protein
- quick
- high-protein
- skillet
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Cumin Pork Chops with Pinto Bean Cowboy Salad is a Mexican weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $19 in groceries. You'll need 1 pan, and the 14 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side 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: Chips and salsa (2 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 →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
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Ingredients
- 4 count boneless pork chops
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 cans low-sodium pinto beans (15 oz each)
- 2 count tomatoes
- 1 count green bell pepper
- 1 count jalapeño
- 2 count shallots
- 2 count limes
- 1 bunch fresh cilantro
Steps
- Season the pork chops with 1 tsp cumin, the chili and garlic powders, salt, and pepper.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the chops 5-6 minutes per side until 145°F, then rest 3 minutes.
- Meanwhile, drain and rinse the beans. Dice the tomatoes, bell pepper, jalapeño (seeded for less heat), and shallots.
- Make the dressing: whisk lime juice, 2 tbsp oil, the remaining cumin, a handful of chopped cilantro, and a pinch of salt.
- Toss the beans and vegetables with the dressing.
- Slice the pork and serve over the bean salad.
- Picky eater tip: serve the plain sliced pork and a scoop of rinsed beans on the side.
- Make ahead: dice the veggies and mix the dressing up to a day ahead, store them separately in the fridge, then toss with the beans before serving.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 32 g
- Fiber
- 7 g
- Sugar
- 3 g
- Fat
- 22 g
- Saturated fat
- 6 g
- Sodium
- 820 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop