Salsa-riffic Pork Chops
Time for mealtime math! Chops + beans + corn + salsa = dinner.
- 1 cup prepared chunky tomato salsa
- 1 15-ounce can whole corn, drained
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon vegetable oil
- 6 pork loin chops
Combine the salsa, corn and black beans in a medium mixing bowl, stirring well to mix.
In a large skillet with a lid, heat the oil over medium-high heat.
Add the pork chops and brown on one side for four minutes.
Turn chops over and spoon the salsa mixture evenly over the top.
Reduce the heat to low, cover and simmer the pork chops for 8–10 minutes or to desired doneness.
- Top these chops with shredded cheddar cheese and sprigs of fresh cilantro for a spicy (and healthy!) south-of-the-border treat.
- Too spicy? Serve them with cornbread and some applesauce to balance the spiciness.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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