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Pork Chops with Chipotle Tomatoes
6 boneless, center-cut pork chops (about 6 ounces each)
Salt and ground black pepper, to taste
2 tablespoons canola or vegetable oil
1 can (14 1/2 ounces) fire-roasted diced tomatoes
1/2 or 1 canned chipotle pepper en adobo, finely chopped (amount depending on heat preference)
1 cup canned corn kernels, drained
1 cup canned black beans, rinsed and drained
1 garlic clove, minced
Juice of 1/2 lime
2 tablespoons chopped cilantro



Season the pork chops with salt and pepper. Heat 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 cannot fit all of the chops in the skillet without crowding, brown in batches. Add tomatoes, chipotle, corn, beans and garlic; bring to a boil, stirring once or twice. Add 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.

Servings: 6

Nutritional Information Per Serving:
Calories 350; Total fat 15g; Saturated fat 4g; Cholesterol 100mg; Sodium 410mg; Carbohydrate 16g; Fiber 4g; Protein 39g; Vitamin A 10%DV*; Vitamin C 20%DV; Calcium 6%DV; Iron 15%DV;

*Daily Value

Preparation Time: 10 minutes Serves: 20 minutes
Recipe Origin: United States
Submitted by:

United States
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