Pork Chops with Chipotle Tomatoes
6 boneless, center-cut pork chops (about 6 ounces each)
Salt and ground black pepper, to taste
2 tablespoons canola or vegetable oil
1 can (14 1/2 ounces) fire-roasted diced tomatoes
1/2 or 1 canned chipotle pepper en adobo, finely chopped (amount depending on heat preference)
1 cup canned corn kernels, drained
1 cup canned black beans, rinsed and drained
1 garlic clove, minced
Juice of 1/2 lime
2 tablespoons chopped cilantro
Season the pork chops with salt and pepper. Heat oil in a large, heavy skillet over medium-high heat. Brown the chops on both sides, about 3 minutes per side. Remove to a plate and set aside. If you cannot fit all of the chops in the skillet without crowding, brown in batches. Add tomatoes, chipotle, corn, beans and garlic; bring to a boil, stirring once or twice. Add pork to sauce and turn to coat, cover and simmer over medium heat until chops are cooked through, about 8 minutes.
Remove chops to a serving platter. Bring the juices in the pan to a boil over medium-high heat. Add lime juice and cilantro and simmer until lightly thickened, about 3 minutes. Spoon over pork chops and serve.
Pairs Well With
Go from stove to table in half an hour with a swift, smoky pork-chop sauce; made with canned, fire-roasted, diced tomatoes; smokey chipotle peppers; corn and black beans – a flavorful way to add nutrient-rich vegetables to your meal.