4 boneless pork loin chops, 3⁄4 inch thick (5 ounces each), well trimmed
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄4 teaspoon dried thyme
1⁄8 teaspoon ground allspice
1⁄2 teaspoon salt
1 teaspoon olive oil
1 medium onion, chopped
3 garlic cloves, crushed with garlic press
1 can (15 to 19 ounces) black beans, rinsed and drained
1⁄2 cup chicken broth
1 tablespoon fresh lime juice
1⁄4 teaspoon coarsely ground black pepper
1⁄4 cup packed fresh cilantro leaves, chopped
fresh orange wedges (optional)
1. Pat pork chops dry with paper towels. In cup, with fork, stir cumin, coriander, thyme, allspice, and
1⁄4 teaspoon salt. Use to rub on pork chops.
2. Spray nonstick 12-inch skillet with vegetable cooking spray; heat over medium-high heat until hot.
Add pork chops and cook 4 minutes; turn pork and cook until lightly browned on the outside and still
slightly pink on the inside, 3 to 4 minutes longer. Transfer to platter; cover loosely with foil to keep warm.
3. In same skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until golden, about
5 minutes. Add garlic and cook, stirring, 1 minute longer. Add beans, broth, lime juice, pepper, and remaining
1⁄4 teaspoon salt; heat through.
4. To serve, spoon bean mixture over pork; sprinkle with cilantro. Serve with orange wedges o serve with
a mixed green salad and steamed white rice, if you like.
Makes 4 main-dish servings.
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