Mexican Pork Chops
Thin cut pork chops
2 tsps. chili powder
salt to taste
15 oz. can of black beans rinsed
1/4 cup diced red onion
2Tbs. chopped cilantro
1 tsp. olive oil
1 Tbsp. apple cider vinegar or fresh squeezed lime.
Rub the pork chops with chili powder, 1/2 to 1 tsp. each side and salt to taste. Brown chops in non-stick skillet, rinse beans in colander with warm water so the skins don't split, set aside. Chop onions and cilantro. Toss everything but chops in a bowl. Put 1/2 cup serving on plate and top with pork chop or serve beans on side. Resist the cheese and chips. Serve with a Corona lite and a lime wedge.
1/2 cup serving black bean salad and one thin pork chop and a lite beer is a total of 9 Weight Watcher's Points.