Black Bean & Roasted Corn Salsa with Chipotle Citrus Pork


Prep Time:

Cook Time:

Serves: 4

Ingredients

  • For the pork:

  • ½ cup fresh orange juice

  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon adobo sauce from the canned chipotles

  • 4 thin cut rib or loin pork chops

  • 2 tablespoons chopped fresh cilantro leaves

  • For the salsa:

  • 1 can (15 ounces) organic Green Valley Whole Kernel Corn, drained and rinsed

  • 1 tablespoon vegetable oil

  • 2 tablespoons fresh cilantro, chopped

  • ¼ cup diced onion

  • 1 jalapeno, seeded & finely chopped (approx. 1 ½ tablespoons)

  • 1 green bell pepper, seeded, cored & diced (approximately 1 cup)

  • 1 garlic clove, finely chopped

  • 1 can or pouch (15.5 ounce) organic Green Valley Black Beans, drained and rinsed

  • For the chipotle vinaigrette:

  • 2 tablespoons fresh lime juice

  • 1 canned chipotle chile from a can of chipotle in adobo sauce, finely minced (approximately 1 tablespoon)

  • ½ teaspoon adobo sauce from the canned chipotles

  • ¼ teaspoon kosher salt

  • ¼ cup vegetable oil

Steps

  1. Lay a double thickness of paper towels on a sheet pan and evenly spread the drained and rinsed corn on top. Let sit to dry until needed.

  2. For the pork: In a large zip top bag, mix together orange juice, black pepper and adobo sauce.

  3. Add pork to marinade, turning to coat, and marinate at room temperature 20 minutes while you make the salsa.

  4. For the salsa: Heat a large skillet over high heat until hot.

  5. Add the 1 tablespoon of the oil and swirl to coat the pan.

  6. Add the drained corn and stir to coat with the oil.

  7. Spread the corn evenly in the pan and cover. Let cook for several minutes to brown. Be careful as the corn has a tendency to “pop” and spatter. Occasionally, carefully lift the lid, stir quickly and recover.

  8. Continue cooking until the corn is a deep golden brown.  Transfer to a bowl and let cool.

  9. For the chipotle vinaigrette: With a standard blender or a stick/immersion blender, puree the lime juice, chipotle chile, adobo sauce, salt and oil until smooth and emulsified. Taste and adjust seasoning if necessary.

  10. For the salsa: In a large bowl combine the cooled corn, cilantro, onion, jalapeno, green pepper, garlic and black beans with the chipotle vinaigrette. Taste and adjust the seasonings if needed. Set aside.

  11. Cook the pork: pour the marinade into a skillet, bring to a boil over medium-high heat and reduce by ⅓.

  12. Turn the heat down to medium, add the pork and cook, covered, for 3–5 minutes depending on the thickness of the pork until just cooked through.

  13. Transfer the pork to a plate, cover with foil to keep warm.

  14. Increase the heat to high, bring the liquid to a boil and reduce by half until thick and a bit syrupy.

  15. Add the butter, whisking to incorporate.

  16. To serve: spoon the salsa into a shallow bowl or plate, top with a piece of the pork and spoon some of the sauce on top of the pork. Garnish with a sprinkle of cilantro.


Final Step

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