Southwestern Pork Loin Chops

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.