6 boneless center-cut pork chops (about 6 ounces each)
Salt and ground black pepper, to taste
1 tablespoon vegetable oil
1 garlic clove, minced
1 can (14 1/2 ounces) fire-roasted dice tomatoes
1/2 or 1 canned chipotle pepper en adobo, finely chopped (depending on heat preference)
1 cup canned corn kernels, drained
1 cup canned black beans, drained
Juice of 1/2 lime
2 tablespoons chopped cilantro
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 20 minutes
Season the pork chops with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat. Brown the chops on both sides, about 3 minutes per side. Remove to a plate and set aside. If you can not fit all of the chops in the skillet without crowding brown in batches.
Add garlic, tomatoes, chipotle, corn and beans; bring to a boil, stirring once or twice. Return pork to sauce and turn to coat, cover and simmer over medium heat until chops are cooked through, about 8 minutes.
Remove chops to a serving platter. Bring the juices in the pan to a boil over medium-high heat. Add lime juice and cilantro and simmer until lightly thickened, about 3 minutes. Spoon over pork chops and serve.
Nutrition Facts (Per Serving):
Total fat 11 grams
Saturated fat 3 grams
Cholesterol 81m grams
Sodium 424m grams
Carbohydrate 23 grams
Fiber 5g; Protein 36 grams
Vitamin A 1% *
Vitamin C 23% *
Folate 4% *
Calcium 3% *
Iron 2% *
Potassium 20% *
* Daily Value
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