Megan-simple pork chop and black bean recipe

I have a nice simple pork chops and black beans recipe, taken from The Better Homes and Gardens New Cookbook, for people like Megan.

It might cheat just a little, since it calls for jarred salsa, but it’s easy, fast, good, and rather healthy. And from start to finish it only takes 20 minutes.

Ingredients:

• 4 pork rib chops cut 3/4 inch thick
• 1/8 teaspoon pepper,
• 1 tablespoon olive oil or cooking oil
• 1 15 ounce can of black beans, rinsed and drained, or one 15 1/2 ounce can of kidney beans, rinsed and drained (empty beans into a colander and run water running over it)
• 1 cup of salsa

Instructions:

1. Trim fat from meat.
2. Rub pepper onto chops.
3. In a skillet cook chops in hot oil over medium high heat about four minutes or until brown, turning once.
4. Remove and drain off the fat.
5. In the same skillet combine beans and salsa.
6. Return chops to pan and bring to boiling.
7. Then reduce heat and simmer covered for five to six minutes, or until no pink remains in pork and juices run clear.

I usually pair this with a baked potato, though it would also work with rice. Depending on how ambitious I’m feeling, I might stick a simple salad with it as well.