Pork Chops With Rice and Beans Recipe

Name: Pork Chops With Rice and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4; 2 tablespoons extra-virgin olive oil; 1 green bell pepper, diced; 1 onion, diced; 6 cloves garlic, chopped; 2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 1 8 -ounce can tomato sauce; 1 cup converted (parboiled, not instant) white rice; 1 15 -ounce can black beans (not drained or rinsed); 8 thin boneless or bone-in pork chops (2 to 2 3/4 pounds); 1 tablespoon apple cider vinegar; Photograph by Antonis Achilleos

Servings: persons

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
2 tablespoons extra-virgin olive oil
1 green bell pepper, diced
1 onion, diced
6 cloves garlic, chopped
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 8 -ounce can tomato sauce
1 cup converted (parboiled, not instant) white rice
1 15 -ounce can black beans (not drained or rinsed)
8 thin boneless or bone-in pork chops (2 to 2 3/4 pounds)
1 tablespoon apple cider vinegar
Photograph by Antonis Achilleos

1
Preheat the broiler.
2
Heat the olive oil in a medium pot over medium-high heat.
3
Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes.
4
Add the tomato sauce and 1/2 cup water and bring to a simmer.
5
Set aside about half of the tomato sauce mixture in a bowl.
6
Add 3/4 cup more water and the rice to the pot and bring to a boil.
7
Add the beans and their liquid, stir and reduce the heat to low.
8
Cover and cook, undisturbed, until the rice is tender, about 15 minutes.
9
Remove from the heat and let sit, covered, 5 more minutes.
10
Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste.
11
Arrange on a foil-lined broiler pan.
12
Pour the reserved tomato mixture over the pork chops and turn to coat.
13
Broil, without turning, until golden brown, about 8 minutes.
14
Fluff the rice and beans with a fork.
15
Season with salt and pepper.
16
Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.
17
Per serving: Calories 678; Fat 27 g (Saturated 8 g); Cholesterol 120 mg; Sodium 364 mg; Carbohydrate 64 g; Fiber 8 g; Protein 47 g

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4, 2 tablespoons extra-virgin olive oil, 1 green bell pepper, diced, 1 onion, diced, and more.

Yes, Pork Chops With Rice and Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops With Rice and Beans

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