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    Mexicali Pork Chops with Black Beans


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    Servings: 4
    Preparation Time: 25 minutes

    List of Ingredients




    4 boneless pork chops, 3/4-inch thick
    1 15-ounce can black beans, rinsed and drained
    1 cup salsa
    OR
    1 cup picante sauce
    1 4-ounce can chopped green chiles, undrained
    1 tablespoon chopped fresh cilantro
    2 teaspoons chili powder
    1/4 teaspoon pepper
    Vegetable oil
    Sour cream (optional)

    Recipe



    In a medium bowl combine black beans, salsa, chiles, cilantro, chili powder and pepper. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side; remove chops. Add bean mixture to skillet; bring to boiling. Return chops to skillet; cover tightly and cook over low heat for 5-6 minutes or until chops are just done. Serve chops with bean mixture, with sour cream if desired.

 

 

 


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