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Photo: J. Savage Gibson; Styling: Mary Lyn Hill Photo by: Photo: J. Savage Gibson; Styling: Mary Lyn Hill

Pork Chops With Black-And-White Salsa

Southern Living OCTOBER 1997

  • Yield: 4 servings

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.

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Pork Chops With Black-And-White Salsa recipe

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