Tex-Mex Pork Chops with Black Bean Corn Salsa
4 pork chops
1 clove garlic, peeled and minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon hot pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 (19-ounce) can black beans, drained and rinsed
1 cup canned (and drained) or frozen (and thawed) corn kernels
1 cup bottled salsa (preferably chunky)
1/3 cup chopped cilantro (fresh coriander)
Trim any fat from chops. Combine garlic, chili powder, cumin, oregano, hot pepper flakes, salt and pepper. Rub all over the chops.
In a large, heavy skillet, heat oil over medium-high heat; cook chops for 5 minutes on each side, reducing the heat if they start to stick. Remove to a plate.
Remove any fat and burned bits from the pan. Return the chops to the skillet, along with any juices that have collected on the plate. Add the beans, corn and salsa. (Recipe can be prepared at this point, covered and refrigerated for up to 8 hours. Bring to room temperature for 30 minutes before proceeding.)
Bring to a boil, reduce heat, and simmer for about 10 minutes or until sauce is hot. Taste and adjust seasoning if necessary. Serve sprinkled with chopped cilantro and serve.
Yield: 4 servings
Recipe from “125 Best Casseroles & One- Pot Meals,” by Rose Murray