Tex-Mex Chops - KOTA Territory News

Tex-Mex Chops

4 boneless PORK loin chops, 1-inch thick

1 tablespoon oil

1½ cups chunky salsa

1 can (4 oz) diced green chilies

1 can (15 oz) black beans, drained and rinsed

1½ cups whole corn (canned—drain, or frozen)

 ½ teaspoon ground cumin

Sour cream

Sliced olives

Grated cheddar cheese

Heat oil in heavy skillet over medium-high heat. Brown chops 2 minutes per side. Reduce heat. Add salsa, chilies, black beans, corn, and cumin; mix slightly. Cover and simmer for 8-10 minutes. Serve onto individual plates. Top with sour cream, olives, and shredded cheese.

Serve with tortilla chips---homemade or prepared.

Serves 4.