Brazilian Pork

Ingredients
4 boneless pork loin chops, 3/4 inch thick (5 ounces each), well trimmed
1 1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
1/2 teaspoon salt
1 teaspoon olive oil
1 medium onion, chopped
3 garlic cloves, crushed with garlic press
I can (15 to 19 ounces) black beans, rinsed and drained
1/2 cup chicken broth
1 tablespoon fresh lime juice
1/4 teaspoon coarsely ground black pepper
1/4 cup packed fresh cilantro, chopped fresh orange wedges (optional)

Directions
1. Pat pork chops dry with paper towels. In cup, mix cumin, coriander, thyme, allspice, and 1/4-teaspoon salt. Rub pork chops with spice mixture.
2. Heat nonstick 12 inch skillet over medium high heat until hot. Add pork chops and cook 4 minutes; turn pork over and cook 3 to 4 minutes longer, until lightly browned on the outside and still slightly pink on the inside. Transfer pork to platter; cover with foil to keep warm.
3. In same skillet, heat olive oil over medium heat. Add onion and cook, stirring frequently, 5 minutes or until golden. Add garlic and cook 1 minute longer, stirring.
4. Add beans, chicken broth, time juice, pepper, and remaining 1/4-teaspoon salt; heat through.
5. To serve, spoon bean mixture over pork; sprinkle with cilantro. Serve with orange wedges if you like. Makes 4 main dish servings.
Each serving: About 340 calories, 42 g protein, 25 g carbohydrate, 11 g total fat (3 g saturated), 76 mg cholesterol, 760 mg sodium.