2 butterfly pork chops
5 tablespoons olive oil
3 whole cloves garlic, peeled
1 6 ounce can tomato paste
1 15 ounce can tomato sauce
1 15 ounce can drushed tomatoes
1 tablespoon dry parsley
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1/4 teaspoon cumin
2 1/2 cups salsa
1/4 cup sour cream
2 medium onions
3 tablespoons sweet red pepper
1 pound bag frozen corn
15 ounce can black beans
1 cup prepared Minute Rice
In a medium nonstick pan, heat oil. Add cloves of whole garlic and 1 medium onion cut in quarters. Simmer until garlic and onion are light brown. Remove garlic and onion from pan and discard. Place pork in pan with oil and simmer on medium heat until both sides are brown. Remove pork from pan. Add tomato paste to remaining oil. Simmer paste and oil on low, stir occasionally. Add garlic, black pepper, cumin, parsley and 1 1/2 cups of salsa to tomato paste. Simmer for 10 minutes. Add tomato sauce, 1/2 medium chopped onion and crushed tomatoes. Add pork back into pan. Simmer for 1 1/2 hours, stirring occasionally. After pork ha simmered 1 1/2 hours at about 170F, remove pan from heat. Add 2 cups of red sauce from pork into a medium size pan. Add corn, onion, red pepper, black beans, salsa and rice. Simmer for 15 minutes, stir in sour cream into mixture. Serve pork with a side serving of corn, rice and black bean relish.
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