Salsa Pork Chops

Amazing what a little jalapeno and some black and white beans can do. Team them up in a piquant sauce and serve on top of a fork-tender center cut pork chop. Good on the grill too.

Serves: 4
Cook Time: 15 Minutes

Ingredients

• 4 Smithfield Boneless Pork Chops (1/2-inch thick)
• 1 t. vegetable oil
• 1 15-ounce can black beans drained
• 1 15-ounce can great northern beans drained
• 1 14 1/2-ounce can diced tomatoes
• 1/4 c. chopped cilantro
• 3 T. white wine vinegar
• 1/4 c. finely chopped red onion
• 2 T. chopped jalapeno pepper
• 2 large cloves garlic minced
• 1/2 t. EACH salt and sugar
• 1/8 t. ground black pepper

Steps

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 heavy skillet over medium-high heat and brush lightly with the vegetable oil. Check with meat thermometer; done at 155 degrees F internally.

Serving Suggestions

Serve with corn-on-the-cob and a fresh green salad.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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