Pork Chops With Black-And-White Salsa

Pork Chops With Black-And-White Salsa Recipe
Photo: J. Savage Gibson; Styling: Mary Lyn Hill


4 servings

Recipe from

Southern Living


1 (16-ounce) can black beans, rinsed and drained
1 (16-ounce) can great Northern beans, rinsed and drained
1 (14 1/2-ounce) can Mexican-style tomatoes, drained and chopped
1/4 cup chopped purple onion
1/4 cup chopped fresh cilantro
2 small jalapeño peppers, chopped
2 garlic cloves, minced
3 tablespoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
4 (1 1/2-inch-thick) boneless pork loin chops
Garnish: fresh cilantro sprigs


Combine first 11 ingredients, stirring gently; cover salsa, and chill at least 1 hour.

Cook chops, covered with grill lid, over medium heat (300° to 350°) 5 minutes on each side or to desired degree of doneness. Serve immediately with salsa. Garnish, if desired.

October 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note