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!

Black Beans and Pork Chops

pork chops

black pepper

olive oil

(15 ounce) can black beans,

salsa

cilantro

Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.


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).


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 four!  Next time, I think we will probably add some spices to the pork chop such as cumin and chili powder to enhance the flavor of the pork chop and tie it into the flavor of the sauce.

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 (easily 1 1/2 wide) pork chops that we got from Costco and they only took 35 minutes to cook all the way through. We served the whole dish over a bed of rice ... My husband is already asking to make it again! Thanks for the great recipe!! 

I was nervous about making this because my husband is really picky and sure enough, he didn't like the combination of the chops and beans. I, on the other hand, LOVED it! It reminded me of my dad's authentic Mexican Charro beans. I'll be making this again whether my husband likes it or not :)

LOVE, LOVE, LOVE this recipe. Very simple, economical, tender and delicious. I've already made this a couple times. I actually followed the recipe closely (which is unlike me), except for sprinkling the chops with a shake of adobo seasoning before browning. Definitely use the BONE-IN chops. I always use boneless and was reluctant, but so glad I used the bone-in. They seem to be so much more flavorful and definitely less expensive. And my daughter (who is usu. pretending she is a  of wolf or some type of cat) loved gnawing on the bones! I served with extra chopped cilantro on the side and yellow Goya rice. My husband said the flavor was very Cuban, and the combo of the pork juices, salsa and black beans is unbelievably flavorful. Since I had so much leftover cilantro, I chopped it all up, wrapped it well and froze it for next time. Since you're using the cilantro for cooking, the flavor is the same, even if the appearance isn't. Saved me from buying another bunch of cilantro and throwing most of it out.

Plate licking good! I seasoned my pork with some chili powder, garlic, season salt, and onion powder. I also served mine over rice. I will definitely make this again! 

I loved this! I made mine with low fat mushroom soup added some frozen green peppers used Medium Chunky Salsa stirred and served over rice with shredded cheddar on top! IT was fabulous! It had a mild zing tasted great and my fiance who isn't a huge Tex-mex fan gave it 9.5 out of 10 stars! I used 4 pork chops and increased the salsa.

I seasoned my pork chops with chipotle pepper salt and black pepper before browning them. Leftover homemade salsa and the black beans were stirred together and poured over the pork chops in the slow cooker and cooked on high for three hours. Seasoned with fresh cilantro as the recipe directed we all loved this simple yet delectable meal. For those tempted to use boneless pork chops pork cooked with the bone stays moister and the meat around the bone is a real prize.

Wonderful recipe!  I followed the advice of another reviewer and cooked mine in the crock pot and also used chili powder, cumin, seasoning salt, garlic powder,  and onion powder.

This tasted good but I thought the other flavors over-powered the taste of the pork. But it's quick simple and full of protein. I rinsed off the beans then added a bit of water to the pan in an effort to reduce the overall sodium content.

black beans and pork chops

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Author : lovebeingamom

Ingredients

Instructions

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