Spicy Pork Cutlets with Black Beans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 26 G., saturated fats 5 G., proteins 29 G., carbohydrates 39 G., fiber 10 G., cholesterol 67 mg, sodium 798 mg, sugar 7 G.
Calories 490, total fat 26 G., saturated fats 5 G., proteins 29 G., carbohydrates 39 G., fiber 10 G., cholesterol 67 mg, sodium 798 mg, sugar 7 G.
Natural bone-in pork cutlets are quickly marinated in a spicy Mexican enchilada sauce and grilled until crispy and charred. Serve with black beans in the sauce and avocado, red onion, and corn tortillas. For this recipe, choose thin cutlets and canned beans, and you'll have a delicious Mexican-style dinner ready in under an hour.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork chops on the bone (1 cm thick; approximately 150 g each)
- 1/4 cup + 2 tablespoons red enchilada sauce, moderately hot
- 0.5 tsp ground chipotle pepper
- 2 tbsp + 1 tsp extra-virgin olive oil + extra for greasing the pan
- 1 small red onion (half thinly sliced, half chopped)
- 2 tablespoons freshly squeezed lime juice
- 0.5 cup coarsely chopped fresh cilantro leaves + 2 tsp chopped stems
- 1 can (425 g) canned black beans, discard liquid
- 8 small corn tortillas
- 1 avocado, thinly sliced
We recommend
Recipes with similar ingredients: pork loin, black beans, tortilla, Avocado, cilantro, red onion, chipotle pepper
Cooking the dish according to the recipe:
- Preheat a grill or large grill pan over medium-high heat.
- In a bowl, season the pork chops with 3/4 teaspoon salt and a pinch of freshly ground black pepper. Add 1/4 cup enchilada sauce, chili powder, and 2 teaspoons olive oil. Rub all over the pork and let it sit at room temperature. In a medium bowl, combine the thinly sliced red onion with the lime juice and a pinch of salt; set aside.
- In a saucepan over medium heat, heat the remaining 5 tablespoons olive oil. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and the remaining 2 tablespoons enchilada sauce and cook, stirring, until completely dry, 2 minutes. Add the beans with their liquid and 1/2 cup water; bring to a simmer. Using a spoon, mash about one-third of the beans against the side of the pan. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper to taste.
- Meanwhile, lightly grill the tortillas in a grill pan, about 1 minute per side. Stack them and wrap them in a kitchen towel to keep warm.
- Lightly coat a grill pan with olive oil. Grill the pork chops until cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas, and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with thinly sliced red onion, then add to the plates.
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