Pork Chops With Chipotle Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Go from stove to table in half an hour with a swift, smoky pork-chop sauce; made with canned, fire-roasted, diced tomatoes; smokey chipotle peppers; corn and black beans – a flavorful way to add nutrient-rich vegetables to your meal. Ingredients:
6 boneless center-cut lean pork chops (about 6 ounces each) |
salt & fresh ground pepper, to taste |
2 tablespoons vegetable oil or 2 tablespoons canola oil |
1 (14 1/2 ounce) can fire-roasted diced tomatoes |
1/2-1 canned chipotle chile in adobo, finely chopped (amount depending on heat preference) |
1 cup canned corn kernel, drained |
1 cup canned black beans, rinsed and drained |
1 garlic clove, minced |
1/2 lime, juice of |
2 tablespoons chopped cilantro |
Directions:
1. Season the pork chops with salt and pepper. Heat oil in a large, heavy skillet over medium-high heat. Brown the chops on both sides, about 3 minutes per side. (If you cannot fit all of the chops into the skillet without crowding, brown in batches.) Remove chops to a plate and set aside. Add tomatoes, chipotle pepper, corn, beans and garlic to skillet; bring to a boil, stirring once or twice. Add pork chops to sauce and turn to coat, cover and simmer over medium heat until chops are cooked through, about 8 minutes. Remove chops to a serving platter. Bring the juices in the skillet to a boil over medium-high heat. Add lime juice and cilantro and simmer until lightly thickened, about 3 minutes. Spoon over pork chops and serve.
2. Nutritional Information Per Serving: Calories 350; Total fat 15g; Saturated fat 4g; Cholesterol 100mg; Sodium 410mg; Carbohydrate 16g; Fiber 4g; Protein 39g; Vitamin A 10%DV*; Vitamin C 20%DV; Calcium 6%DV; Iron 15%DV;.
3. *Daily Value.
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