On weeknights I am always looking for quick and simple meals.  This is a one pot dish that doesn’t take long to prepare. I served this with nachos and zachos (zucchini sliced nachos).

Ingredients:

4-5 boneless pork chops

2 tablespoons salt

1 tablespoon chili powder

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

2 bell peppers (or 1 bell pepper and 1 poblano pepper) diced

½ sweet onion diced

2 limes juiced

One cup frozen corn

One 15 ounce can black beans rinsed and drained

Optional toppings: avocado sliced, guacamole, salsa, queso, sour cream or plain Greek yogurt

Directions:

1. Mix spices in a small bowl (salt, chili powder, garlic powder, onion powder, brown sugar, black pepper). 
2. Sprinkle mixture on both sides of the pork chops reserving one tablespoon of the mixture.
3. Heat a nonstick pan medium heat with olive oil and butter.
4. Sear the pork chops for 3-4 minutes per side. 
5. Remove pork chops and add corn, peppers, onion, remaining spice mixture, and lime juice. 
6. Cook on medium heat for 5 minutes mixing as it cooks.
7. Add the black beans and top with the pork chops.  Cover and cook for 2 minutes. 
8. To serve place spoonfuls of the pepper mixture on plates or bowls and top with a pork chop.
9. Add any desired toppings to the pork chop and enjoy!

Zachos

1. Slice a zucchini into quarter inch slices.
2. Place aluminum foil on a baking sheet and spray with nonstick spray.
3. Arrange zucchini slices in an even layer.
4. Top with chili powder or other seasoning.
5. Add shredded cheese or squares of pepper jack cheese.
6. Top cheese with dollops of salsa or queso.
7. Bake for 10 minutes at 375 degrees.