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Pork Chops With Chipotle Tomatoes

Go from stove to table in half an hour with a swift, smoky pork-chop sauce. Made with canned, fire-roasted, diced tomatoes; smoky chipotle peppers; corn; and black beans - it's a flavorful way to add nutrient-rich vegetables to your meal.

Recipe by Canned Food Alliance
texmex, dinner, dairy free, gluten free, nut free, sugar free, main-dish, cinco de mayo, memorial day


  • 6 boneless, center-cut pork chops (about 5 ounces each)
  • Salt and ground black pepper, to taste
  • 2 tablespoons canola or vegetable oil
  • 1 can (14 1/2 ounces) fire-roasted diced tomatoes
  • 1/2 or 1 canned chipotle pepper en adobo, finely chopped (amount depending on heat preference)
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, rinsed and drained
  • 1 garlic clove, minced
  • Juice of 1/2 lime
  • 2 tablespoons chopped cilantro


  1. Season the pork chops with salt and pepper.
  2. Heat oil in a large, heavy skillet over medium-high heat.
  3. Brown the chops on both sides, about 3 minutes per side.
  4. Remove to a plate and set aside.
  5. If you cannot fit all of the chops in the skillet without crowding, brown in batches.
  6. To the skillet add tomatoes, chipotle, corn, beans and garlic; bring to a boil, stirring once or twice.
  7. Add pork to sauce in skillet and turn to coat; cover and simmer over medium heat until chops are cooked through, about 8 minutes.
  8. Remove chops to a serving platter.
  9. Bring the juices in the pan to a boil over medium-high heat.
  10. Add lime juice and cilantro, and simmer until lightly thickened, about 3 minutes.
  11. Spoon over pork chops and serve.