This hearty bean “salsa” can
also be served as a luncheon salad. Serve with a tossed green
salad with orange slices and crusty French bread.
Pork Chops
with Tangy Bean Salsa
- 4 (1 1/2-inch) thick boneless
center loin pork chops
1 teaspoon vegetable oil
1 (15-ounce) can black beans, drained
1 (15-ounce) can great northern beans, drained
1 1(4 1/2-ounce) can diced tomatoes
1/4 cup chopped cilantro
3 tablespoons white wine vinegar
1/4 cup finely chopped red onion
2 tablespoons chopped jalapeno chile*
2 cloves garlic, crushed
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.
Cover and refrigerate for longer storage.
- Heat oil in heavy skillet
over medium-high heat. Cook chops, turning occasionally, until
cooked to medium doneness, about 15 minutes total. Remove chops
from pan and serve with bean salsa.
Makes 4 servings.
*Always wear rubber gloves
when handling hot chiles.
Wine suggestion: Serve
with a light bodied red, such as a Gamay Beaujolais, or pour
a Californian Zinfandel (red).
Nutrition Facts
Calories 420 calories
Protein 42 grams
Fat 10 grams
Sodium 850 milligrams
Cholesterol 75 milligrams
Saturated Fat 3 grams
Carbohydrates 43 grams
Fiber 12 grams
Recipe provided courtesy
of Pork, The Other White Meat.
