Salsa Pork Chops

Serves 4
  • 4 Tyson® Fresh Boneless Thick Center Cut Loin Chops
  • 4 sheets (12x18 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
  • 1 teaspoon vegetable oil
  • 1 can (15.5 oz.) Goya® Black Beans, drained
  • 1 can (15.5 oz.) Goya® Great Northern Beans, drained
  • 1 cup tomatoes, diced
  • 3 tablespoons white wine vinegar
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons jalapeño pepper, chopped
  • 2 large cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/8 teaspoon black pepper, ground
  1. Toss together beans, tomatoes, vinegar, cilantro, onion, jalapeño, garlic and seasonings in medium bowl. Let stand at least one hour to allow flavors to develop.
  2. Preheat oven to 450°F. Center one pork chop on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  3. Bake 16 to 18 minutes on a cookie sheet in oven. Serve chops with salsa and cooked Goya® Yellow Rice.


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