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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
US|METRIC
4 SERVINGS
- 4 New York pork chops (top loin, 1 1/2-inch thick)
- 1 tsp. vegetable oil
- 16 oz. black beans (drained and rinsed)
- 16 oz. Great Northern beans (drained)
- 1 cup tomatoes (diced)
- 1/4 cup cilantro
- 3 Tbsp. white wine vinegar
- 1/4 cup red onion (finely chopped)
- 2 Tbsp. jalapeno chilies (chopped)
- 2 cloves garlic (minced)
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/8 tsp. black pepper
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Directions
- 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.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol |
| Sodium740mg31% |
| Potassium920mg26% |
| Protein17g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber17g68% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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