Pork Chops with Two Bean Salsa

I always buy pork chops when they are on sale and then freeze them (saves me a lot of money!). This is a great and quick recipe for a weeknight meal. Delicious with steamed veggies or a salad.


1 (16-0z) can black beans, rinsed and drained
1 (16-oz) can great northern beans, rinsed and drained
1 (14 1/2-oz) can mexican-style tomatoes, drained and chopped
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 small jalapeño peppers, chopped
2 garlic cloves, minced
3 Tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp salt
1/8 tsp pepper
4 (1 1/2-inch-thick) boneless pork loin chops

1. Combine first 11 ingredients, stirring gently. Cover and chill at least 1 hour.
2. Cook chops, covered with grill lid, over medium heat for 5 minutes on each side or until done.
3. Serve immediately with salsa. Garnish with cilantro sprigs if desired.

Yield: 4 servings

Southern Living, October 1997


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