I'm not a huge pork fan, but this particular recipe is DElicious. Better still, it's super easy. The original recipe called for a can of corn. Instead, I just used a salsa that had corn in it; "Pace Fire Roasted Tomato and Corn Salsa". It's super flavorful and very tender. Basically all you have to do is brown your pork chops then let them simmer in a sauce composed of salsa, pinto beans, and spices. Perfect for those hot summer evenings when you want something quick.
SALSA SKILLET PORK CHOPS
6 boneless pork loin chops
1/2 tsp salt
1/4 tsp pepper
1 can pinto beans, rinsed and drained
1 1/4 cup chunky salsa
2 TB water
1 tsp ground cumin
Sprinkle chops with salt and pepper. Brown chops on both sides in a nonstick skillet coated with cooking spray.
Mix together the remaining ingredients and pour on top of chops in skillet. Reduce heat and simmer covered for 15-20 minutes. Let stand 5 minutes before serving.
