Recipes and Links

Southwestern Pork Chops

Yield: 4 servings


1 medium onion, diced

2 Tbsp Flying Olive Extra Virgin Olive Oil, divided. Suggestions: Cilantro and Roasted Onion, Garlic, Chipotle ( a little kick), Harissa (very hot), Baklouti Green Chili (hotter) or Cayenne Red Chili (get out the fire extinquisher) or a combination

1-1/2 tsp minced garlic

1 can (14-1/2 ounces each) fire roasted, diced tomatoes, drained

1 can (15 ounces) black beans, rinsed and drained

3/4 cup chicken broth

1- 1 1/2 tsp chili powder

1/2 tsp dried oregano, Mexican preferred

1/2 tsp ground cumin

1/8 tsp crushed red pepper flakes, optional

4 bone-in pork chops (1/2 inch thick and 6 ounces each)

1/4 tsp salt

1/4 tsp black pepper

Hot cooked rice, corn bread

2 Tbsp minced fresh cilantro, optional


In a large skillet, sauté the onion in 1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and, if desired, 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. (Sometimes I need both skillets to prevent crowding). Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice or with corn bread. Sprinkle with cilantro if desired.

Submitted by Barb L.