Latin Pork Chops with Black Beans
Instructions:
Serve with a mixed green salad and steamed white rice. 4 boneless pork loin chops, 3â„4 inch thick (5 ounces each), well trimmed 1â„2 teaspoon ground cumin 1â„2 teaspoon ground coriander 1â„4 teaspoon dried thyme 1â„8 teaspoon ground allspice 1â„2 teaspoon salt 1 teaspoon olive oil 1 medium onion, chopped 3 garlic cloves, crushed with garlic press 1 can (15 to 19 ounces) black beans, rinsed and drained 1â„2 cup chicken broth 1 tablespoon fresh lime juice 1â„4 teaspoon coarsely ground black pepper 1â„4 cup packed fresh cilantro leaves, chopped fresh orange wedges (optional)
Makes 4 main-dish servings Prep: 15 minutes Cook: 15 minutes
- Pat pork chops dry with paper towels. In cup, with fork, stir cumin, coriander, thyme, allspice, and 1â„4 teaspoon salt. Use to rub on pork chops
- Spray nonstick 12-inch skillet with vegetable cooking spray; heat over medium-high heat until hot. Add pork chops and cook 4 minutes; turn pork and cook until lightly browned on the outside and still slightly pink on the inside, 3 to 4 minutes longer. Transfer to platter; cover loosely with foil to keep warm.
- In same skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute longer. Add beans, broth, lime juice, pepper, and remaining 1â„4 teaspoon salt; heat through.
- To serve, spoon bean mixture over pork; sprinkle with cilantro. Serve with orange wedges, if you like.