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This is extremely quick and easy AND delicious. Wouldn't change a thing! I do think the bean and salsa mixture would be great on boneless chicken breasts or a salmon filet, cooked the same method. I am going to try that soon. Made for Spring 2011 PAC game.
This was really good. After pan searing it I put it in a casserole dish over the black beans then added about 1 1/2 cups of salsa. I also added a can of rotell (drained) to give it an extra kick. Cooked for about 30 minutes at 325 (Used 3 cans of beans (drained) and about 9 chops) topped it with a white cheese blend and the onions and served over a bed of rice. Very simple and did not have to watch it once all prep work was done. Very juicy
This recipe is a treasure. Delicious, beautiful and QUICK to throw together, just as written. I'll be making this one for years.
Delicious! I had super thick (about 1 inch) chops so they took a lot longer than I expected to cook through, but it all worked out fine :) The only change I made was Monterey jack instead of cheddar. I also added a tiny bit of water right after adding the beans and salsa as I was afraid it was going to burn. Once the chops started to release their juices, then I had a little too much liquid, but I just turned up the heat a tiny bit (which I did also to get the chops done as they were taking so long) and the liquid thickened up. This was a great easy one pan dinner. Thanks for sharing!
Yummy is right, we really enjoyed this. Nice and easy to throw together, fairly healthy and quick enough for a weeknight - what's not to love? I used a bit more salsa than the 1/2 cup and added some chopped onion. Really great flavour for so little effort! Thanks for posting, I'll definitely be repeating this one.