Black Beans and Pork Chops

Black Beans and Pork Chops

267
lovebeingamom 6

"A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!"

Ingredients

30 m servings 392 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Season pork chops with pepper.
  2. Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
  3. Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

267
  1. 346 Ratings

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Loved this meal. It was delicious. I put it in the crock pot, porkchops uncooked, cilantro on top, salsa, black beans. Cooked on high for 3 hours. Pork chops falling apart,so tender, so good.

We prepared this dish as in the recipe, but with boneless butterfly porkchops. It was very quick, simple and tasty! Along with some yellow rice, the whole meal cost no more than $7 to feed fou...

This was FAN-TASTIC!!! And it's ridiculous how simple it was to make! I made the recipe as is, only adding a squeeze of fresh lime to enhance the salsa flavor. Wonderful! We also used thick cut ...