Pork Chops With Black-And-White Salsa

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

Yield:

4 servings

Recipe from


Ingredients

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

Preparation

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.

Note:

October 1997
My Notes

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

Add Note