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Grill or pan sear the pork chops that have been seasoned with salt, pepper, and granulated garlic on both sides.
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Cook the chops until they are mostly done, but still slightly under-cooked.
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Pull them off the heat and allow them to rest.
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Meanwhile, in a large pan with olive oil over medium high heat cook the onions and bell peppers.
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Cook for 2-3 minutes, until they start to soften.
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Add the zucchini. Cook another minute.
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Add the garlic and salt and pepper to taste.
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Add the salsa and peach preserves/jam. Mix well and bring to a simmer.
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Add the cilantro and black beans, stirring gently.
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While simmering, slice the pork chops into strips or any desired size.
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Add them to the pan along with any juices that may have escaped while slicing.
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Continue to simmer on medium heat for 3-5 minutes or until the pork is thoroughly cooked.
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Serve over rice, garnished with more freshly chopped cilantro.
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*If the salsa is not very chunky, decrease the amount of salsa to 21/2 cups and add one can diced tomatoes.