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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.—Vicki L. Blaine, Plymouth, Michigan Ingredients:
1 medium onion, chopped |
2 tablespoons olive oil, divided |
1-1/2 teaspoons minced garlic |
2 cans (14-1/2 ounces each) diced tomatoes, drained |
1 can (15 ounces) black beans, rinsed and drained |
3/4 cup chicken broth |
1-1/2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/8 teaspoon crushed red pepper flakes |
4 bone-in pork loin chops(1/2 inch thick and 6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
hot cooked rice |
2 tablespoons minced fresh cilantro, optional |
Directions:
1. In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
2. Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a meat thermometer reads 160°:. Serve with a slotted spoon over rice. Sprinkle with cilantro if desired. Yield: 4 servings.
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