4 boneless pork chops, 3/4-inch thick
1 15-ounce can black beans, rinsed and drained
1 cup salsa
OR
1 cup picante sauce
1 4-ounce can chopped green chiles, undrained
1 tablespoon chopped fresh cilantro
2 teaspoons chili powder
1/4 teaspoon pepper
Vegetable oil
Sour cream (optional)
Servings: 4
In a medium bowl combine black beans, salsa, chiles, cilantro, chili powder and pepper. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove chops. Add bean mixture to skillet; bring to boiling. Return chops to skillet; cover tightly and cook over low heat for 5-6 minutes or until chops are just done. Serve chops with bean mixture, with sour cream if desired.
Notes: Alternative: Use hot salsa, hot sauce, or finely chopped jalapeños for a spicier salad.
Preparation Time: 25 minutes
Cuisine: Mexican
1 15-ounce can black beans, rinsed and drained
1 cup salsa
OR
1 cup picante sauce
1 4-ounce can chopped green chiles, undrained
1 tablespoon chopped fresh cilantro
2 teaspoons chili powder
1/4 teaspoon pepper
Vegetable oil
Sour cream (optional)
Servings: 4
In a medium bowl combine black beans, salsa, chiles, cilantro, chili powder and pepper. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove chops. Add bean mixture to skillet; bring to boiling. Return chops to skillet; cover tightly and cook over low heat for 5-6 minutes or until chops are just done. Serve chops with bean mixture, with sour cream if desired.
Notes: Alternative: Use hot salsa, hot sauce, or finely chopped jalapeños for a spicier salad.
Preparation Time: 25 minutes
Cuisine: Mexican
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