Spicy-hot pork chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Bone-in pork chops 3/4-inch thick | |
| 15 | ounces | Canned black beans rinsed and drained |
| 10 | ounces | Canned diced tomatoes (with green chiles) undrained |
| 8¾ | ounce | Canned whole kernel corn drained |
| 2 | tablespoons | Chopped fresh cilantro |
| 2 | teaspoons | Minced garlic |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Crushed red pepper (or more, if desired) |
| ½ | teaspoon | Hot pepper sauce |
| Vegetable oil | ||
| ¾ | cup | Chopped onion |
Directions
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 5-6 minutes or until chops are just done. Serve bean mixture with chops. (Serves 4)
Approximately, per serving:
Calories: 342. Protein: 32 g. Fat: 9 g. Sodium: 342 mg. Cholesterol: 68 mg.
* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>