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Pork Chop With Corn & Tomato Salsa

Pork chop with black bean & chorizo mash, roasted corn & heirloom cherry tomato salsa

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750 cal

20 min

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Recipe Ingredients

  • (a) spanish yellow onion, chorizo
  • (b) cooked black beans
  • (c) chili stock
  • (d) cherry tomatoes, cilantro
  • (e) roasted corn, red onion, poblano peppers
  • (f) pork chop, butternut squash

Equipment Needed

  • skillet or saute pan
  • plate for seasoning
  • wooden spoon
  • serving spoon
  • whisk or potato masher
  • cutting board & knife
  • small sauce pot

Recipe Directions

  1. For best results, take the pork chops out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
  2. Heat a small saucepot over medium-high heat for 1 minute. When the pot has warmed up, add 1 tsp of olive oil to the pot. Add the chorizo and onions (a) and cook for 2 minutes. Stir the chorizo and break it up with the back of a spoon as it cooks. After 2 minutes, add the black beans (b). Stir and saute for 1 minute.
  3. Add the chili vegetable stock (c) and 1/2 cup of water to the saucepot. Bring up to a simmer and then turn the heat down to medium or medium-low to maintain a simmer. Simmer for 15 minutes. Stir occasionally and make sure there is always liquid in the pot and nothing is sticking to the bottom.
  4. Cut the tops off of the cherry tomatoes (d), then slice into quarters.and place into a mixing bowl. Pick the stems from the cilantro leaves (d) and give the cilantro a rough chop. Add to the bowl. Then add the corn, red onion, and poblanos (e) to the bowl. Season with a generous pinch of salt and pepper and add 1 tsp of olive oil. Mix together and set aside.
  5. When the beans have simmered for 5 minutes, heat a skillet or saute pan over medium-high heat for 2 minutes. While the skillet is warming up, place the pork chops (f) on a plate and season with a pinch of salt and pepper on both sides. When the skillet has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the pork chops in the pan and sear for 2 minutes, then flip them over and sear the other side for 2 minutes. (If preparing 4+ servings, sear both sides for 3 minutes). Place the skillet in your 425 degree oven. Bake for 11 minutes.
  6. When the beans have simmered for 15 minutes, turn the heat off. The beans should be falling apart. Use a whisk or potato masher to mash the beans and chorizo in the saucepot. Taste and add more salt and pepper if you wish.
  7. Remove the pork chops from the oven and let them rest for 2 minutes on a cutting board, then slice the pork into 1/2 inch thick slices. If the pork is too pink for your taste, place the slices on a baking tray and put back in your 425 degree oven for a few minutes.
  8. Spoon the chorizo and black bean mash onto your serving plates. Serve the pork on top of the mash. Add the cherry tomato & corn salsa on the side.
Madison & Rayne Did You Know?

Beverage Pairing

Margarita

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