Source: National Pork Board

Browned pork chops with a black bean salsa.

Servings

4 whole loin lean pork chops , 3/4-inch thick
15 oz canned black beans , rinsed and drained
1 cup Salsa, mild (or picante sauce)
4 oz canned green chili peppers , chopped and undrained
1 tbsp fresh cilantro , chopped
2 tsp chili powder
0.25 tsp black pepper
1 tbsp vegetable oil
3 tbsp sour cream (optional)

1 In a medium bowl combine black beans, salsa, chilies, cilantro, chili powder, and pepper. Set aside. Heat a large skillet over medium-high heat.
2 Brush chops lightly with oil and brown on each side, remove chops.
3 Add bean mixture to skillet and bring to a boil.
4 Return chops to skillet, cover tightly and cook over low heat for 5 to 6 minutes or until chops are just done. Serve chops with bean mixture and sour cream if desired.

Fresh cilantro is the leaves of the coriander plant and gives a fresh flavor to Southwestern dishes. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.