6 pork chops, about 1/4 inch thickness
1 15 oz. can black beans, drained and rinsed
2 c. well cleaned, thinly sliced leeks
1/2 soft chicken bouillon cube, or 1 c. chicken stock
1 tsp. cumin
1 tsp. coriander
2 cloves garlic, pressed or finely minced
1 jar Alfredo sauce
1 c. crushed tortilla chips
olive oil for drizzling
fresh parsley for garnish
Preheat oven to 375*F.
In a medium saucepan over medium high heat, add beans, leeks, stock and garlic. If using the soft bouillon, add one cup of water.
Bring up to a boil, then reduce heat to a simmer, uncovered, until liquid is virtually evaporated, about 15 minutes.
Meanwhile, toss chops with cumin, coriander, drizzle of olive oil and SPST.
Roast on roasting pan with rack until golden, about 12 minutes.
Remove from oven and transfer to a 3 quart baking dish.
Spoon equal portions of bean mixture atop each chop and pour sauce over all.
Sprinkle with tortilla chips.
Cover tightly with foil and bake until sauce is bubbly, about 20 minutes.
Remove foil and bake uncovered for last 5 minutes to crisp the chips on top.
Garnish with fresh parsley.