Mexicali Pork Chops with Black Beans
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.
Servings: 4
Calories: 370kcal
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Ingredients
- 4 6-ounce boneless pork loin chops ¾-inch thick
- 1 15-ounce can black beans rinsed and drained
- 1 cup tomato salsa
- 1 4-ounce can chopped green chiles undrained
- 1 tablespoon cilantro chopped
- 2 teaspoons chili powder
- 1/4 teaspoon black pepper
- vegetable oil
- sour cream optional
Instructions
- 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.
Notes
Photo by Alice Henneman, MS, RD
Nutrition
Serving: 1g | Calories: 370kcal | Carbohydrates: 24g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 710mg | Potassium: 1135mg | Fiber: 8g | Sugar: 4g | Calcium: 55mg | Iron: 2.9mg