Fresh cilantro is the leaves of the coriander plant and gives a fresh flavor to southwestern dishes. Complete this meal with sliced oranges and warm tortillas.

Mexicali Pork Chops with Black Beans

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 chopped green chiles, undrained
1 tablespoon chopped fresh cilantro
2 teaspoons chili powder
1/4 teaspoon pepper
Vegetable oil
Sour cream (optional)

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. Brush chops lightly with oil and brown on each side; remove chops.
3. 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.
4. Serve chops with bean mixture, with sour cream if desired.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.