Black Beans and Pork Chops

This was yummy tonight and really easy.  I served it over couscous, but it could be served over rice too.  Meal was topped off with a delicious green salad and a fruit salad.  Mmmm mmmm mmmm!  I doubled it to feed our family, but we could have probably made it without doubling.

• 4 pork chops, thick cut
• ground black pepper (I also used creole seasoning)
• 1 TBS olive oil
• 1 (15 oz) can of black beans with liquid
• 1 cup salsa
• 1 TBS chopped fresh cilantro

1. Heat oil on med-hi in a skillet large enough to cook all four pork chops.  Season pork chops with desired about of pepper (and creole seasoning).  Brown pork chops in oil on both sides.
2. Pour undrained beans and salsa over chops and sprinkle with chopped cilantro.  Cover, reduce heat to med-low and simmer until pork is cooked through - 25-30 minutes.  

Easy peasy!