Mexicali Pork Chops with Black Beans

Pork
Mexicali Pork Chops with Black Beans
9
30

Ingredients

  • 4 boneless pork chops (3/4-inch thick)
  • 15 ounces black beans (rinsed and drained)
  • 1 cup salsa (OR picante sauce)
  • 4 ounces green chile (chopped, undrained)
  • 1 tablespoon cilantro (chopped)
  • 2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • vegetable oil
  • sour cream (optional)

Directions

  1. In a medium bowl combine black beans, salsa, chiles, cilantro, chili powder and pepper. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown 1-2 minutes on each side; remove chops. Add bean mixture to skillet; bring to boiling. Return chops to skillet; cover tightly and cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with bean mixture, with sour cream if desired.
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