🫙 From the Spice Rack
Chili Pork Chops
1 medium tomato -- seeded and cubed 1 16 ounces wh kernel corn 15 ounces black beans -- rinsed and drained 1 tablespoon fresh cilantro -- chopped 1 tablespoon fresh lime juice
sideeasy
Ingredients8 items
Ingredients
- 1medium tomato -- seeded and cubed
- 116 ounces wh kernel corn
- 15ounces black beans -- rinsed and drained
- 1tablespoonfresh cilantro -- chopped
- 1tablespoonfresh lime juice
- 1/2teaspoonsugar
- 1teaspoonsalt
- 1tablespoonflour
Directions
- 1
1 medium tomato -- seeded and cubed 1 16 ounces wh kernel corn 15 ounces black beans -- rinsed and drained 1 tablespoon fresh cilantro -- ch
- 2
In a large bowl combine tomato, corn, black beans, cilantro, lime juice, sug ar and 1/2 tsp salt
- 3
set aside
- 4
On waxed paper, combine flour, chili powder and 1/2 tsp salt
- 5
Coat pork chop s with chili powder mixture
- 6
In nonstick 12 inch skillet, heat margarine over medium heat
- 7
add pork chops and cook about 8 minutes or until tender and pork just loses its pink color
- 8
Serve pork chops with corn salad