Pork Chops with Black and White Salsa

Pork
Pork Chops with Black and White Salsa
0
13
270
30

Description

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.

Ingredients

  • 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

Directions

  1. 1In 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. 2Heat 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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NutritionView more

270Calories
Sodium31%DV740mg
Fat2%DV1g
Protein33%DV17g
Carbs16%DV47g
Fiber68%DV17g

PER SERVING *

Calories270Calories from Fat10
% DAILY VALUE*
Total Fat1g2%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium740mg31%
Potassium920mg26%
Protein17g33%
Calories from Fat10
% DAILY VALUE*
Total Carbohydrate47g16%
Dietary Fiber17g68%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.