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Pork Chops with Warm Tomatillo Salsa

Servings = 2 | Serving size =1 pork chop

This recipe can be multiplied by 2,3.

This recipe does not keep well.

1	bunch green onions
1 tsp	extra virgin olive oil
1	rib celery
1/4 cup	red bell pepper
1/2 lb	tomatillos
1/4	jalapeno pepper
1/4 tsp	chili powder
1/4 tsp	cayenne pepper
1/4 tsp	ground cumin
1/4 tsp	salt
1/2 cup	beer
2 Tbsp	maple syrup
2	4 ounce center cut pork chops
1 tsp	olive oil
1	ear corn
1/2 cup	black beans

Preheat oven to 350°F.

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.

Nutrition Facts

Serving size: 1 pork chop with salsa and sauce | Servings 2

Calories 516 | Calories from Fat 89

Amount Per Serving (% Daily Value)

Total Fat 10g (16%) | Saturated Fat 3g (15%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 62 mg (22 %) | Sodium 384 mg (16 %)

Total Carbohydrates 62g (21%) | Sugars 21g

Dietary Fiber 13g (51%) | Protein 39g

Vitamin A 31% | Vitamin C 104 % | Calcium 14% | Iron 31%

Vitamin K 115 mcg  | Potassium  1915 mg | Magnesium  169 mg