In this bright dish, pork chops are marinated in a punchy citrus, garlic and herb sauce, then seared to juicy, crisp perfection. Rice and beans cook in the same marinade, rounding out the meal with layers of satisfying flavor.
Ingredients
- ¼ cup plus 1 Tbsp. olive oil, divided
- 1 small yellow onion, roughly chopped
- ¼ cup fresh cilantro, plus more to garnish
- 6 cloves garlic
- 1 tsp. dried oregano
- ½ tsp. cumin
- 1 cup orange juice
- 2 limes, juiced
- 4 thin-sliced boneless pork chops
- 1 ½ cups water
- 1 cup long-grain brown rice
- 1 (15.5 - oz.) can Nature's Promise® Low-Sodium Black Beans, drained and rinsed
Steps
- In a food processor or blender, pulse ¼ cup oil, onion, cilantro, garlic, oregano and cumin until finely chopped. Season with salt and pepper. Add orange juice and lime juice and pulse a few times to combine. Reserve ¾ cup marinade. Add remaining marinade to large resealable plastic bag. Pat pork dry with paper towels and add to bag. Seal bag and massage pork to coat in marinade. Refrigerate 1 hour or up to overnight.
- In a medium pot, bring water and ½ cup reserved marinade to a boil over high. Add rice and beans. Season with salt and pepper. Cover and reduce heat to low. Simmer until liquid is absorbed and rice is tender, about 45 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff rice with a fork.
- When rice is almost done, remove pork from marinade and lightly pat dry. Season with salt and pepper. In a 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium-high. Add pork and cook until cooked through, about 4 minutes per side.
- Serve pork with rice and beans. Drizzle with remaining ¼ cup marinade and garnish with more cilantro, if desired.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- pork chop recipes
- fall pork recipes
- Fresh Magazine September 2026