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  • 2 (16-oz.) cans pinto beans, drained and rinsed
  • 1 (4.5-oz.) can chopped green chiles
  • 2 small bell peppers, sliced (about 2 cups)
  • 1 small red onion, sliced (about 1 cup)
  • 1 tablespoon olive oil
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 4 (8-oz.) boneless pork chops (1 to 1 ¼ inches thick)
  • 4 ounces pepper Jack cheese, shredded (about 1 cup)
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for serving
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