Pork Chops with Warm Tomatillo Salsa
Servings
2Serving size
1 pork chopThis recipe can be multiplied but does not keep well.
Ingredients
| 5 large Green onions |
| 1 tsp. Olive oil |
| 1 Medium stalk Celery, raw (diced) |
| 1/4 cup, chopped Red bell peppers (diced) |
| 1/2 pound Tomatillos, raw (chopped) |
| 1/4 pepper Jalapeno pepper (minced) |
| 1/4 tsp. Chili powder |
| 1/4 tsp. Cayenne pepper |
| 1/4 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 1/2 Cup Beer (or gluten-free beer) |
| 2 Tbsp. Maple syrup |
| 8 ounces Boneless pork chops (2 4-ounce chops) |
| 1 tsp. Olive oil |
| 1 large ear Corn, sweet, yellow, raw (kernels shucked from cob) |
| 1/3 15 ounce can Canned no salt added black beans (1/2 cup beans, drained and rinsed) |
Instructions
Chop the green onions reserving the green tops. Heat the olive oil in a medium sized non-stick skillet over medium heat and add the white part of the green onions, celery and bell pepper. Sauté the vegetables until soft - about 5 minutes.
Add the tomatillos, jalapeno, chili powder, cayenne, cumin and salt. Cook for about 5 minutes and add the beer and maple syrup. Toss and add the pork chops.
Place the skillet in the oven.
While the pork is cooking heat the olive oil in a skillet over medium-high heat and add the corn tossing frequently until it is lightly browned. After it is brown add the black beans and the reserved sliced green tops of the green onions. Toss until hot.
Divide the corn / black bean / green onion mixture between two plates. Top with a pork chop and divide the tomatillo salsa over the top of the meat.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
A recipe like this is a meal in itself. It has protein, a starch and plenty of veggies. The percentages of fat, protein and carbs are balanced and it has tons of fiber. It is filling and best of all it tastes really great.