Southwestern Pork Chops Recipe
- 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)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Hot cooked rice
- 2 tablespoons minced fresh cilantro, optional
- 1. In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; saute 1-2 minutes longer or until tender. 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 meat juices run clear. Serve with a slotted spoon over rice. Sprinkle with cilantro if desired. Yield: 4 servings.
1 each: 508 calories, 25g fat (8g saturated fat), 111mg cholesterol, 683mg sodium, 25g carbohydrate (7g sugars, 7g fiber), 43g protein.
Reviews for Southwestern Pork Chops
"DuckyDMost of those ingredients are items found in the average pantry, with the exception of cilantro. I know We will like this and will be making soon!"
"Wow! For someone who only had pork chops, black beans and canned tomatoes, that is a very long list of ingredients. Did the grocery fairy leave them while you slept?"
"pork chops were tender and moist. perfect for most people . Would serve to guests as is. but for me--more heat."
"These pork chops were really good, lots of flavor, I would definitely make again."