Name: Plantain-Crusted Pork Chops with Black Bean and Avocado Salad
Total time: 30 min
Ingredients: 2 (15-ounce) can black beans, rinsed; 1 avocado, halved, pitted, and cut into ½-inch pieces; 1/2 cup extra-virgin olive oil; 1/3 cup thinly sliced red onion; 1 1/2 tablespoons lime juice; Salt and pepper; 4 (6- to 8-ounce) bone-in pork rib chops, ½ inch thick, trimmed; 1/2 cup all-purpose flour; 2 large eggs; 5 ounces plantain chips, crushed fine (1¼ cups)

Why This Recipe Works

Crushed plantain chips make an easy, crispy coating for these pan-fried pork chops.

Before You Begin

Place the plantain chips in a zipper-lock bag and use a rolling pin to crush them.

Instructions

Combine beans, avocado, ¼ cup oil, onion, lime juice, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.

Season chops with salt and pepper. Place flour in shallow dish. Lightly beat eggs in second shallow dish. Place plantain chips in third shallow dish. Working with 1 chop at a time, dredge in flour, shaking off excess; dip in eggs, allowing excess to drip off; and coat with plantain chips, pressing to adhere.

Line large plate with paper towels. Heat remaining ¼ cup oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 chops to skillet and cook until golden brown and meat registers 145 degrees, about 3 minutes per side. Transfer to prepared plate. Repeat with remaining chops. Serve pork chops with salad.