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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.
Heat skillet over medium-high heat and brush lightly with vegetable oil. Panbroil chops, turning occasionally, until cooked to medium doneness, about 15 minutes total. Remove chops and serve with Black and White Salsa.
Republished with permission, National Pork Board
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