Pork Chops With Chipotle Tomatoes

Submitted by Chef #1365024

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• 6 boneless center-cut lean pork chops (about 6 ounces each)
• salt & fresh ground pepper, to taste
• 2 tablespoons vegetable oil or 2 tablespoons canola oil
• 1 (14 1/2 ounce) can fire-roasted diced tomatoes
• 1⁄2 - 1 canned chipotle chile in adobo, finely chopped (amount depending on heat preference)
• 1 cup canned corn kernel, drained
• 1 cup canned black beans, rinsed and drained
• 1 garlic clove, minced
• 1⁄2 lime, juice of
• 2 tablespoons chopped cilantro

directions

1. 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. (If you cannot fit all of the chops into the skillet without crowding, brown in batches.) Remove chops to a plate and set aside. Add tomatoes, chipotle pepper, corn, beans and garlic to skillet; bring to a boil, stirring once or twice. Add pork chops 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 skillet 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.
2. Nutritional Information Per Serving: Calories 350; Total fat 15g; Saturated fat 4g; Cholesterol 100mg; Sodium 410mg; Carbohydrate 16g; Fiber 4g; Protein 39g; Vitamin A 10%DV*; Vitamin C 20%DV; Calcium 6%DV; Iron 15%DV;.
3. *Daily Value.