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
- 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.
- 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.