Mexicali Pork Chops with Black Beans
The leaves of fresh cilantro are from the coriander plant. Cilantro provides a distinctive flavor not to be missed in Southwestern dishes. Complete this meal with sliced oranges and warm tortillas.
4 boneless pork chops, 3/4-inch thick
1 (15-ounce) can black beans, rinsed and drained
1 cup salsa or picante sauce
1 (4-ounce) can diced green chiles, undrained
1 tablespoon chopped fresh cilantro
2 teaspoons chili powder
1/4 teaspoon ground black pepper
Sour cream for accompaniment (optional)
- 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 to 6 minutes or until chops are just done.
- Serve chops with bean mixture, with sour cream if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.