Got some beautiful bone-in pork chops? Dress them up deliciously with a south-of-the-border blend of guajillo chiles, tomatoes and black beans.
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
3 large guajillo chiles, stemmed, seeded
1 can (14.5 oz) diced tomatoes, drained
1 cup chopped onion s
6 bone-in pork chops (2 lb.), 3/4 inch thick
2 cans (15 oz. each) black beans, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. cilantro
1 KRAFT Singles
3 cups hot cooked long-grain white rice
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Let's Make It
Heat oil in large skillet on medium-high heat. Add chiles; cook 1 min. or until toasted. Remove from skillet. Add chops to skillet; cook 3 min. or until browned on both sides, turning after 1-1/2 min. Remove from heat.
Blend chiles, tomatoes and onions in blender until smooth; spoon over chops. Drain 1 can beans; add to skillet with remaining can of undrained beans. Cover; cook on medium heat 15 min. or until chops are done (160ºF). Top with mozzarella; cook, covered, 5 min. or until melted. Sprinkle with cilantro.
Add Singles to rice; stir until melted. Serve with chops and beans.
For a thicker and spicier sauce, drain both cans of beans before using as directed.
Cheesy Black Beans & Chicken
Prepare as directed, substituting 6 boneless skinless chicken breasts for the chops.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.