Pork Chops With Black Bean Succotash

INGREDIENTS:

1 teaspoon chile powder, preferably ancho
1 teaspoon ground cumin
1½ teaspoons kosher salt, divided
4 8- to 10-oz. bone-in pork chops (about 1 in. thick)
3 tablespoons olive oil, divided
1 small red bell pepper, chopped 1 small red onion, sliced
2 cups fresh or frozen corn kernels
1 15-oz. can black beans, drained and rinsed
3 tablespoons chopped fresh cilantro, plus leaves and tender stems for serving
2 tablespoons fresh lime juice, plus wedges for serving

DIRECTIONS:

1.Preheat oven to 425°F. Combine chile powder, cumin, and 1 teaspoon of the salt; rub all over pork. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Working in batches, add pork and cook, turning once, until deeply browned, about 3 minutes per side. Transfer to a rimmed baking sheet and roast until an instant-read thermometer registers 140°F, 8 to 10 minutes. Transfer to a cutting board and tent with foil to keep warm.

2.Meanwhile, wipe out the skillet and return to medium heat. Add remaining 1 tablespoon oil. Add bell pepper and onion; cook, stirring often until softened, about 3 minutes. Add corn, beans, and remaining ½ teaspoon salt; cook until heated through, about 2 minutes. Stir in chopped cilantro and lime juice. Serve succotash with pork and lime wedges, topped with cilantro leaves and stems.