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Sunday, July 20, 2008

Southwestern Pork

1 medium onion, chopped
2 tablespoons olive oil, divided
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (15 ounces) black beans, rinsed and drained 3/4 cup chicken broth
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
4 pork loin chops (1/2 inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
2 tablespoons minced fresh cilantro, optional

In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; saute 1-2 minutes longer or until tender. 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 meat juices run clear. Serve with a slotted spoon over rice. Sprinkle with cilantro if desired. Yield: 4 servings.

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