Prep 5 mins
Cook 25 mins
I came up with this recipe one night after I realized that I forgot to start dinner in the crock pot that morning. The blackened seasoning gives an extra kick to plain old salsa pork chops and the corn and black beans add some bulk to the meal. We usually serve it over rice to round out our dinner. You can also cook the chops on a lower temperature to give them time to soak up all of the flavors.
- 4 boneless pork chops (or cutlets)
- 1 tablespoon canola oil
- 2 teaspoons blackening seasoning (more or less to taste)
- 1 cup salsa (I use Medium)
- 1 tablespoon lime juice
- 1⁄2 teaspoon cumin
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- cooked rice, for serving, if desired
- Heat canola oil in a large skillet over Medium-High heat.
- Season each side of pork chops with blackened seasoning (to taste). Rub in well.
- Brown pork in skillet for 4 minutes each side.
- While pork is browning, mix salsa, lime juice, cumin, corn and black beans.
- When pork is finished browning, reduce heat to Medium-Low and pour salsa mixture into the pan. Make sure the chops are coated well.
- Cover and simmer for 15-20 minutes (turning once if desired) or until thickest part of chop is no longer pink in the middle.
- Serve over rice (if desired).