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.

Course: Entrée

Cuisine: Latin

Bean type: Black Bean

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 370kcal

Print Pin

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