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

1. 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.
2. 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®.