Pork Chops With Black And White Salsa

• 4 New York pork chops top loin, 1 1/2-inch thick
• 1 teaspoon vegetable oil
• 16 ounces black beans drained and rinsed
• 16 ounces Great Northern Beans drained
• 1 cup tomatoes diced
• 1/4 cup cilantro
• 3 tablespoons white wine vinegar
• 1/4 cup red onion finely chopped
• 2 tablespoons jalapeno chilies chopped
• 2 cloves garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon black pepper

1. In medium bowl, toss together beans, tomatoes, cilantro, vinegar, onion, jalapeno, garlic, and seasonings. Let stand at least one hour to allow flavors to develop. Refrigerate for longer storage.
2. Heat skillet over medium-high heat and brush lightly with vegetable oil. Panbroil chops, turning occasionally, 12-16 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove chops and let rest for 3-5 minutes before serving with Black and White Salsa.

new, vegetable oil, black beans, beans, tomatoes, cilantro, white wine vinegar, red onion, jalapeno chilies, garlic, salt, sugar, black pepper

Taken from www.yummly.com/recipe/Pork-Chops-with-Black-and-White-Salsa-2248588 (may not work)