Ingredients
1 medium onion, chopped2 tablespoons olive oil, divided1-1/2 teaspoons minced garlic2 cans (14-1/2 ounces each) diced tomatoes, drained1 can (15 ounces) black beans, rinsed and drained3/4 cup chicken broth1-1/2 teaspoons chili powder1/2 teaspoon dried oregano1/2 teaspoon ground cumin1/8 teaspoon crushed red pepper flakes4 bone-in pork loin chops(1/2 inch thick and 6 ounces each)1/4 teaspoon salt1/4 teaspoon pepperHot cooked rice2 tablespoons minced fresh cilantro, optional
Preparation
In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired.
