Recipe by lovebeingamom
"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!"
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bone-in pork chops
ground black pepper to taste
1 (15 ounce) can
black beans, with liquid
chopped fresh cilantro
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Beans and Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 168
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