|
Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
|
|
|
|
Younger chefs can help mix together the
salsa, even the day before. This dish can be served with Spanish
rice or corn on the cob.
Pork Chops with Black
and White Salsa
- 4 boneless pork chops, 1 1/2-inch thick
1 teaspoon vegetable oil
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can great northern beans, drained
1 cup diced tomatoes
1/4 cup fresh cilantro, chopped
3 tablespoons white wine vinegar
1/4 cup finely chopped red onion
2 tablespoons chopped jalapeno pepper*
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/8 teaspoon black pepper
- In medium bowl, toss together beans, tomatoes,
cilantro, vinegar, onion, jalapeno, garlic, and seasonings. Let
stand at least one hour to allow flavors to develop. Refrigerate
for longer storage.
- Heat skillet over medium-high heat and
brush lightly with vegetable oil. Panbroil chops, turning occasionally,
until cooked to medium doneness, about 15 minutes total. Remove
chops and serve with Black and White Salsa.
Serves 4.
*Always wear rubber gloves when handling
hot chiles.
Recipe and photograph provided courtesy
of Pork, Be Inspired®.
|
Recipe Reviews:
Rate and submit your comments
about this recipe below.
loading
|
|
|
|
|
