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@...>

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