
This dish is as easy as opening the cupboard.
Control the heat for your family by adjusting the hot sauce.
Serve with fresh pineapple wedges and warmed tortillas.
Spicy-Hot
Pork Chops
- 4 bone-in pork chops,
3/4-inch thick
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8 3/4-ounce) can whole kernel corn, drained
2 tablespoons chopped fresh cilantro
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon hot pepper sauce
Vegetable oil
3/4 cup chopped onion
- In a medium bowl combine
black beans, tomatoes and green chiles, corn, cilantro, garlic,
cumin, red pepper and hot pepper sauce. Set aside.
- Heat a large skillet over
medium-high heat. Brush chops lightly with oil and brown on each
side; remove from pan.
- Add onion to skillet.
Cook, stirring often, until onion is tender but not brown.
- Stir in bean mixture;
bring to boiling. Return chops to skillet. Cover tightly; cook
over low heat for 5 to 6 minutes or until chops are just done.
Serve bean mixture with chops
Makes 4 servings.
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
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