Taste of Home
Southwestern Pork Chops
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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1 medium onion, chopped
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2 tablespoons olive oil, divided
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1-1/2 teaspoons minced garlic
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2 cans (14-1/2 ounces each) diced tomatoes, drained
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1 can (15 ounces) black beans, rinsed and drained
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3/4 cup chicken broth
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1-1/2 teaspoons chili powder
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/8 teaspoon crushed red pepper flakes
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4 bone-in pork loin chops(1/2 inch thick and 6 ounces each)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Hot cooked rice
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2 tablespoons minced fresh cilantro, optional
Directions
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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.
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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 thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired.
Nutrition Facts
1 serving: 508 calories, 25g fat (8g saturated fat), 111mg cholesterol, 683mg sodium, 25g carbohydrate (7g sugars, 7g fiber), 43g protein.
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