Cheesy Green Chile Pork Chops

Active 15 min – Total Time 45 min.

Serves 4


2 (16oz) cans pinto beans drained and rinsed
1 (4.5 oz) can chopped green chiles
2 small bell peppers, sliced
1 small red onion, sliced (~1cup)
1 Tbsp Laconiko Extra Virgin Olive Oil from The Tree and Vine
1 1/2 tsp kosher salt, divided
3/4 tsp chili powder
1/2 tsp ground cumin
4 (8 oz) boneless pork chops (~1-1 1/4 in thick)
4 oz Pepper Jack Cheese, shredded
Chopped fresh cilantro for garnish
Lime wedged for serving


  1. Preheat oven to 400 degrees F
  2. Pat pork chops dry
  3. Stir together beans, chiles, bell peppers, onion, oil and 1/2 tsp salt in a bowl
  4. Stir together chili powder, ground cumin, and remaining 1 tsp salt.  Season both sides of the pork chops with spice mixture.  
  5. Pour beans mixture into Staub Coquette (available at The Tree and Vine) then place the 4 seasoned pork chops on top of the bean mixture. 
  6. Cover and place in the oven for 40 minutes
  7. Remove from the oven, sprinkle the cheese over the top of the pork chops and return to the oven for 10 minutes or until the cheese is thoroughly melted.  
  8. Bon Appétit
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