This time of year can be a challenge. School is ending and there are a million end of the year activities going on. On top of that, summer practices and ballgames are beginning, the lawn needs to be mowed and all the household chores still need to get done. It can be a real challenge to get dinner on the table, but this recipe can help. It’s just a few ingredients and clean up is easy since it is all made in one skillet. Dinner will be on the table in under 45 minutes from start to finish.
I’m the first to admit that I will take a short cut in the kitchen if I need to. This recipe calls for canned black beans and jarred salsa. Soaking and cooking beans is not the most difficult thing in the world, but it takes planning ahead. I have no problems using canned beans on occasion and I always make sure my pantry is stocked with several different types.
The pork chops I like to use in this dish are bone-in chops at least three-quarters of an inch thick. You can use boneless if you like, but I think the bone helps develop a deeper flavor. A thinner chop can also be used but it will cook much faster and the liquids may not have as much time to cook down.
Here is what I did:
Fiesta Pork Chops
4 bone-in thick-cut pork chops
Ground black pepper
2 tablespoon oil
1 (15 ounce) can black beans, with liquid
1 cup salsa
3 tablespoon chopped fresh cilantro
Season pork chops with pepper.
Heat oil in a large skillet over medium-high heat. Sear pork chops 3 to 5 minutes per side until golden browned.
Stir about 2 tablespoons of the chopped cilantro into the salsa reserving the remainder. Pour beans and salsa over pork chops. Continue cooking over medium-high heat until liquid is bubbling, then reduce heat to medium-low, loosely cover the skillet, and simmer until chops are no longer pink in the center and liquid has reduced by about half; about 20 to 35 minutes.