Baked Pork Chops With Corn And Black Bean Salsa Recipes

BAKED PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
• Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
• Serve immediately with lemon wedges if using.

SKINNY SALSA, PORK, AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350° F. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to skillet.
• Stir in black beans, tomatoes, condensed soup, chile peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour mixture into a 2-quart rectangular baking dish. Bake, uncovered, for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving.

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

Steps:

• Heat your oven to 375°F.
• Heat your frying pan to medium.
• Add the oil to the pan.
• Add the pork chops. Season with salt, pepper and garlic powder.
• Lightly brown for about 2 minutes per side.
• In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
• Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
• Smother the chops with the salsa mixture and chopped onions.
• Put into the oven for approximately 40 minutes.
• Turn the chops 1/2 way and baste with the sauce.
• Serve with the extra sauce over the chops!

BAKED PORK CHOPS WITH CORN AND BLACK BEAN SALSA

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Season pork with a mixture of salt, black and red pepper.
• 3. Beat eggs with 1 tablespoon of water. Dip chops into egg and coat with bread crumbs.
• 4. Place on a baking sheet and spray each chop lightly with cooking spray.
• 5. Bake for 30-40 minutes until browned.
• 6. For salsa mix corn with tomatoes, beans, onion, cilantro, lime juice and jalapeño. Mix well.
• 7. Serve baked pork chops topped with salsa.

SALSA SKILLET PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

CORN & BLACK BEAN SALSA

Steps:

• Drain, then rinse the soaked beans. Cover with cold water, bring to the boil, then simmer for 45 mins or until tender. Drain again.
• Mix the beans, corn, spring onions, coriander stalks and leaves, lime juice, oil and some seasoning together in a bowl. Cover, then chill for up to half a day until ready to serve.

BLACK BEANS AND PORK CHOPS

Steps:

• Season pork chops with pepper.
• Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
• Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).