Pork Chops with Tangy Bean Salsa
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.
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 jalapeño chile*
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/8 teaspoon ground black pepper
- In medium bowl toss together beans, tomatoes, cilantro, vinegar, onion, jalapeño, garlic and seasonings. Let stand at least one hour to allow flavors to develop. Cover and refrigerate for longer storage.
- 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 National Pork Board.