LATIN PORK CHOPS WITH BLACK BEANS
Note: From the new "The Good Housekeeping Cookbook, 125th anniversary edition."
• 4 boneless pork loin-chops, 3/4-in. thick (5-oz each), well-trimmed
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. dried thyme
• 1/8 tsp. ground allspice
• 1/2 tsp. salt, divided
• 1 tsp. olive oil
• 1 medium onion, chopped
• 3 garlic cloves, crushed with garlic press
• 1 (15- to 19-oz.) can black beans, rinsed and drained
• 1/2 c. chicken broth
• 1 tbsp. fresh lime juice
• 1/4 tsp. coarsely ground black pepper
• 1/4 c. packed fresh cilantro leaves, chopped
• Fresh orange wedges, for garnish
Pat pork chops dry with paper towels. In cup, with fork, stir cumin, coriander, thyme, allspice and 1/4 teaspoon salt. Use to rub on pork chops.
Spray nonstick 12-inch skillet with vegetable cooking spray; warm over medium heat until hot. Add pork chops and cook 4 minutes; turn pork and cook until lightly browned on the outside and still slightly pink on the inside, 3 to 4 minutes longer. Transfer to platter; cover loosely with foil to keep warm.
In same skillet, warm oil over medium heat. Add onion and cook until golden, stirring frequently, about 5 minutes. Add garlic and cook, stirring, 1 minute longer. Add beans, broth, lime juice, pepper and remaining 1/4 teaspoon salt; heat through.
To serve, spoon bean mixture over pork; sprinkle with cilantro. Serve with orange wedges, if desired.