Southwestern Pork Chops Recipe

Southwestern Pork Chops Recipe photo by Taste of Home

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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

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Southwestern Pork Chops Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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

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.
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.

Nutritional Facts 1 serving (1 each) equals 508 calories, 25 g fat (8 g saturated fat), 111 mg cholesterol, 683 mg sodium, 25 g carbohydrate, 7 g fiber, 43 g protein.

Originally published as Southwestern Pork Chops in Quick Cooking January/February 2006, p13