This hearty bean 'salsa' can also be served as a luncheon salad. Serve with a tossed green salad with orange slices and crusty French bread.

Pork Chops with Tangy Bean Salsa

4 (1 1/2-inch) thick boneless center loin pork chops
1 teaspoon vegetable oil
1 (15-ounce) can black beans, drained
1 (15-ounce) can great northern beans, drained
1 1(4 1/2-ounce) can diced tomatoes
1/4 cup chopped cilantro
3 tablespoons white wine vinegar
1/4 cup finely chopped red onion
2 tablespoons chopped jalapeno chile*
2 cloves garlic, crushed
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. Cover and refrigerate for longer storage.
2. Heat oil in heavy skillet over medium-high heat. Cook chops, turning occasionally, until cooked to medium doneness, about 15 minutes total. Remove chops from pan and serve with bean salsa.

Makes 4 servings.

*Always wear rubber gloves when handling hot chiles.

Recipe provided courtesy of Pork, Be Inspired®.