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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Juice 1 lime half into a bowl. Whisk in 1/4 cup EVOO and 3/4 teaspoon chili powder; season with salt and pepper. Stir in the black beans, bell pepper, scallion and cilantro. Let stand, stirring occasionally, until ready to serve.

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  • Halve the avocados lengthwise and pit (but dont peel). Rub the cut surface with another lime half.

  • Preheat a large grill pan over medium-high heat. Drizzle the pork chops with EVOO and rub with the remaining 1 tablespoon chili powder; season with salt and pepper. Grill, turning once, until cooked through but still juicy, 6 to 8 minutes; transfer to a plate and cover to keep warm. Grill the remaining 2 lime halves cut side down until lightly charred, 1 to 2 minutes; squeeze over the pork chops.

  • Using a sharp knife, cut the avocados (still in the skin) lengthwise into 1/2-inch-wide slices; using a large spoon, scoop the slices out of the skin. Grill the slices until grill marks appear on one side, 1 to 2 minutes. Arrange the slices grilled side up over the black bean salad and serve with the pork chops.

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