While the rice cooks, in a small bowl combine Scallions, 2tbsp olive oil, 1 teaspoon southwest spice, and stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic or lime juice if desired.

Heat a drizzle of oil in a medium pot over medium high heat. Add tomato and remaining Garlic. Cook, stirring, until softened, 1 to 2 minutes.

Add beans, stock concentrate, half cup water, 1 teaspoon southwest spice, salt and pepper. Simmer until thickened, 5 to 10 minutes.

Pat pork chops dry with paper towels and season with remaining Southwest spice, salt and pepper.

Transfer to a cutting board. Once cool enough to handle, slice pork crosswise.

While pork cooks, in a second small bowl combine sour cream, half the lime zest, a squeeze of lime juice, and a big pinch of salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.

Serve and enjoy!