Tex Mex Pork Chops With Black Bean Corn Salsa

Pork chops rubbed with garlic, cumin, chili powder, oregano, pepper flakes, salt and pepper. Quick browning and served with beans salsa, corn and topped with cilantro.

Ingredients -

4 Pork Chops
1 clove Garlic, peeled and minced
1 teaspoon Ground Cumin
2 teaspoons Chili Powder
1 teaspoon Dried Oregano
1/4 teaspoon Hot Pepper Flakes
1/4 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1 tablespoon Vegetable Oil
1 (19 ounces) can Black Beans, drained and rinsed
1 cup canned Corn Kernels, drained
1 cup bottled Chunky Salsa
1/3 cup chopped Fresh Cilantro

Preparation:

1. Combine garlic, cumin, chili powder, oregano, hot pepper flakes, salt and pepper.

2. Coat chops in dry rub.

3. Over medium high heat, in a large saute pan, brown chops on both sides, 5 minutes per side.

4. Remove chops from pan. Clean saute pan.

5. Return chops to pan, along with the beans, corn and salsa.

6. Bring to a boil.

7. Reduce heat to low. Simmer 10 minutes.

8. Sprinkle chops with cilantro.

9. Serve immediately.

Variations and Recipe Ideas:

Pork Chop Tips -

Chunky Salsa

Combine the 3 seeded and chopped red-ripe tomatoes, 1 chopped large white onion, 3 chopped garlic cloves, 4 stemmed and chopped (but not seeded) jalapeno or serrano chiles, ¼ cup chopped cilantro, juice of 1 fresh lime, 1 teaspoon kosher salt and ½ teaspoon black pepper in a medium serving bowl. Mix well. Taste and add a pinch of sugar if necessary. Let the mixture rest for 30 minutes for the flavors to blend.

Pork Chop Tips -

Storing Pork

Pork should be kept refrigerated and not exposed to heat for extended periods for extended periods of time. Store pork chops in the refrigerator until ready to use.