Recipe courtesy of National Pork Board. For more information about pork, visit http://PorkBeInspired.com
To download a Spanish translation of this recipe click here.
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
To download a Spanish translation of this recipe click here.
Directions
- 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 1-2 minutes 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 internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest time.
- Serve chops with bean mixture and with sour cream, if desired.