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.
Pork Chops
with Black and White Salsa
- 4 boneless pork chops,
1 1/2-inch thick
1 teaspoon vegetable oil
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can great northern beans, drained
1 cup diced tomatoes
1/4 cup cilantro
3 tablespoons white wine vinegar
1/4 cup finely chopped red onion
2 tablespoons chopped jalapeno pepper*
2 garlic cloves, 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, until cooked to medium doneness, about 15 minutes
total. Remove chops and serve with Black and White Salsa.
Serves 4.
*Always wear rubber gloves
when handling hot chiles.
Nutrition Facts
Calories 511 calories
Protein 58 grams
Fat 14 grams
Sodium 454 milligrams
Cholesterol 140 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
