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Mexicali Pork Chops with Black Beans
- 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.