Chipotle Pork Chops and Black Beans
You know that old Campbell’s soup recipe where you simmer pork chops in cream of mushroom soup and add rice? That concept was kind of my inspiration for what to do with these gorgeous pork loin chops I had. Except with salsa. And black beans. And a chipotle pepper for some heat. The end result was smoky, spicy, and delicious. I never actually calculated the nutrition info for this recipe, but serves 3.
- 3 pork loin chops, about an inch to inch and a quarter thick
- 2 cups black beans (approximately 1 can), drained and rinsed
- 1 16 oz. jar of your favorite salsa (I prefer On the Border medium heat)
- 1 chipotle pepper in adobo (less if you don’t like heat), finely minced
- 1 tsp garlic, minced
- chili powder
- fresh ground pepper
- 1/2 cup chicken stock
- Cooking spray
- Heat a large skillet over medium high heat.
- Meanwhile, sprinkle both sides of your pork chops generously with the salt, pepper, cumin, chili powder, cilantro. A lot of this will cook off and season your beans.
- Spray the skillet with cooking spray and sear each side of the pork chops.
- Add the salsa, chicken stock, chipotle pepper, garlic and black beans, and sort of stir/push stuff around until relatively well combined.
- Reduce heat to medium low and cover, simmering for approximately 20 minutes or until chops are cooked through.
- Remove the top and cook another few minutes if it’s still a bit soupy.
- Serve with your favorite Mexican rice.