Younger chefs can help mix together the salsa, even the day before. This dish can be served with Spanish rice or corn on the cob.


  • 4 New York pork chops (top loin, 1 1/2-inch thick)
  • 1 teaspoon vegetable oil
  • 16 ounces black beans (drained and rinsed)
  • 16 ounces Great Northern Beans (drained)
  • 1 cup tomatoes (diced)
  • 1/4 cup cilantro
  • 3 tablespoons white wine vinegar
  • 1/4 cup red onion (finely chopped)
  • 2 tablespoons jalapeno chilies (chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon black pepper


  1. In medium bowl, toss together beans, tomatoes, cilantro, vinegar, onion, jalapeno, garlic, and seasonings. Let stand at least one hour to allow flavors to develop. Refrigerate for longer storage.
  2. Heat skillet over medium-high heat and brush lightly with vegetable oil. Panbroil chops, turning occasionally, 12-16 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove chops and let rest for 3-5 minutes before serving with Black and White Salsa.
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