1 pkg. lean pork chops
1 (8 oz.) can peeled whole tomatoes
1 sm. can black beans
1 tbsp. salt
1 clove garlic
2 tbsp. oil
1 sm. roll pork sausage
1 (2 oz.) can peeled green chilies, diced
1 c. red wine
1 tsp. pepper
1 tbsp. flour
White rice

Combine oil and salt in 8 or 10-inch skillet until hot. Prepare 6 1/2-inch slices of sausage and brown on low heat. Remove onto platter.

Brown pork chops in same skillet. Dice garlic and add to pork chops along with pepper and 1/2 cup wine. Cover and simmer for 15 minutes. Turn chops over and place sausage slices on top.

Drain tomatoes and add to skillet along with the remaining wine. Cover and simmer for 25 minutes on low heat. Check periodically and add small amounts of water if needed.

Prepare rice as per instructions on box. Drain green chilies and black beans and gently mix into rice.

When pork chops are cooked, remove chops and sausage from skillet. Add flour to skillet and gently stir in liquid until it begins to thicken. Add a little water if necessary.