South by Southwest.

I had a really bad hankering for fresh salsa this week. The hot weather begs for something cool, crisp and light. Rather than buying a jar of pre-made salsa - which, admittedly, sometimes does hit the spot - I spent pretty much the same amount of money to make my own, and lots more of it than you'll get in one of those jars.


This meal is incredibly easy to prepare and cook, but makes up for it in the clean-up. Just be sure to clean up along the way so you're not stuck at the sink for half an hour after a day in the heat and an evening of cooking, when all you really want to do is kick back with a vodka and tonic.


The Meal: Southwest Pork Chops with Mango Salsa and Green Bean Fries

This is a slightly healthier way to get some of the flavors you (read: I) crave sometimes. The saltiness of the pork chops replaces the chips you would normally eat with the salsa. And I could literally eat my weight in the crispy fried green beans at TGI Friday's. By baking them, you can get the same texture and nearly the same flavor, while still maintaining the integrity of a vegetable side dish.

The Ingredients: 3 thick-cut pork chops

                               1 cup hot sauce

                               2 tbsp. minced garlic

                               2 tsp. salt

                               1 tsp. ground black pepper

                               Juice and zest of one lime

                               Olive oil

                               2 green bell peppers, finely chopped

                               1/2 red onion, finely chopped

                               1 mango, finely chopped

                               1/4 cup cilantro

                               1 lb. fresh green beans

                               2 cups panko bread crumbs

                               1 tbsp. salt

                               1 tsp. ground black pepper

                               1 tbsp. garlic powder

                               1 tbsp. dry minced garlic

                               2 eggs, beaten with 2 tbsp. water

                               1/2 cup flour

Start by marinating the pork chops. In a large re-sealable plastic bag, smother the chops with hot sauce, garlic, salt, pepper and juice & zest of 1/2 of the lime. Refrigerate for at least half an hour.

Prep the green beans by snapping off the ends and rinsing thoroughly.

Lay out three large plates. Put the flour on the first; beaten eggs and water on the second; and panko and seasonings on the third. 

It's important to use the panko here, and not regular bread crumbs. Since you're baking these green beans, the panko will crisp up better because it is lighted and airier. 

Dredge the green beans in small batches, first through the flour, then egg, and finally the panko mixture. Line up on a baking sheet in a single layer.

Pre-heat a large oven-safe skillet on the stove with a liberal drizzle of olive oil. Sear the pork chops so you get a nice crust on the outside, about 4-5 minutes on each side on medium-high heat.

Place both the pork chops and green beans in the oven. Bake at 400 degrees for about 25 minutes, until the pork chops are cooked through and the green beans are golden brown.

While everything is in the oven, prepare the salsa. In a small bowl, combine the bell pepper, onion, mango, finely chopped cilantro, juice and zest of the other half of the lime, a drizzle of olive oil, and a bit of freshly ground black pepper. Toss until well combined.

Pull the pork chops out and let rest under a foil tent for about 5-10 minutes, leaving the green beans in the oven to warm. Plate up with a heaping portion of salsa on top of the pork chop. 

Have mercy, this was delicious. And the leftovers (minus the green beans - no good reheated) make a fantastic wrap or taco for lunch the next day. Enjoy!