Mexicali Pork Chops with Black Beans

Recipe courtesy of National Pork Board. For more information about pork, visit http://PorkBeInspired.com

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Ingredients

  • 4 6-oz. boneless pork loin chops, 3/4-inch thick
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 cup tomato salsa
  • 1 (4-oz.) can chopped green chiles, undrained
  • 1 tablespoon cilantro, chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • Vegetable oil
  • Sour cream (optional)

Total Time: 30 minutes

Prep Time: 15 minutes
Cooking Time: 15 minutes

Number of Servings : 4

Serving Size: 1 pork chop, plus 1/2 cup of black bean mixture

Recipe courtesy of National Pork Board. For more information about pork, visit http://PorkBeInspired.com

Directions

  1. In a medium bowl combine black beans, salsa, chiles, cilantro, chili powder and pepper. Set aside.
  2. Heat a large skillet over medium-high heat.
  3. Brush chops lightly with oil and brown 1-2 minutes on each side; remove chops.
  4. Add bean mixture to skillet; bring to boiling.
  5. Return chops to skillet; cover tightly and cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest time.
  6. Serve chops with bean mixture and with sour cream, if desired.

Photo by Alice Henneman, MS, RD