NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless pork chop

0.33 cup cooked brown rice

0.5 cup black beans

1 tsp olive oil

0.25 cup red onion

0.25 cup bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp fresh cilantro

1 wedge lime

PREPARATION

• 1

  Pat the pork chop dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat the olive oil in a medium skillet over medium-high heat until the oil is shimmering and hot.

• 3

  Place the pork chop in the skillet and sear for 4-5 minutes per side until a golden brown crust forms and the internal temperature reaches 145°F.

• 4

  While the pork is searing, sauté the diced red onion and bell pepper in a separate small non-stick pan until they are softened and slightly caramelized.

• 5

  Stir the cooked brown rice and rinsed black beans into the pan with the vegetables, heating for 2-3 minutes until the mixture is warmed through.

• 6

  Remove the pork chop from the skillet and let it rest on a cutting board for 3 minutes to ensure the meat stays juicy.

• 7

  Plate the rice and bean mixture and top with the pork chop, then garnish with fresh cilantro and a squeeze of lime juice.