Fresh cilantro is the leaves of the coriander plant and gives a fresh flavor to southwestern dishes. Complete this meal with sliced oranges and warm tortillas.

Mexicali Pork Chops with Black Beans

4 boneless pork chops, 3/4-inch thick 1 (15-ounce) can black beans, rinsed and drained 1 cup salsa or picante sauce 1 (4-ounce) can chopped green chiles, undrained 1 tablespoon chopped fresh cilantro 2 teaspoons chili powder 1/4 teaspoon pepper Vegetable oil Sour cream (optional)

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 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 to 6 minutes or until chops are just done.
Serve chops with bean mixture, with sour cream if desired.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.

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