Ree Drummond’s Fiesta Pork Chops | The Pioneer Woman | Food Network

This is a one-pot dish that’s on the plate in less than 20 minutes. Ree’s Fiesta Pork Chops are packed with flavor because once the chops are fried, the sauce is made in the same pan, soaking up all the glorious meat juices and caramelization!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Fiesta Pork Chops
Recipe courtesy of Ree Drummond
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

2 tablespoons kosher salt
1 tablespoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons salted butter
Four 8-ounce pork chops
2 Fresno peppers, sliced
1 cup frozen corn kernels
1 red onion, diced
2 to 3 Roma tomatoes, diced
2 limes, juiced
One 15-ounce can black beans, drained and rinsed

To Serve:
1 avocado, sliced
8 tortillas, charred on a stovetop
1/2 cup sour cream
1/4 cup fresh cilantro leaves, for garnish
Hot sauce and lime wedges

Directions

Make a rub by combining the salt, ancho chile powder, garlic and onion powders, brown sugar and black pepper in a small bowl. Set aside.

Heat the oil and butter in a skillet over medium heat.

Reserve one tablespoon of the rub, then use the rest to coat the pork chops. Add the pork chops to the skillet and cook until they are cooked through and well caramelized, 3 to 4 minutes per side. Remove and allow to rest.

Add the Fresnos, corn, red onion and tomatoes to the skillet, then season with the reserved rub and stir to combine. Cook for 2 to 3 minutes, then deglaze with the lime juice. Stir in the black beans and cook until they are heated through, about 1 minute. Remove from the heat.

Return the pork chops to the skillet, then serve with the avocado, tortillas, sour cream, cilantro, hot sauce and lime wedges.

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Ree Drummond’s Fiesta Pork Chops | The Pioneer Woman | Food Network

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