Pork chops with black bean salsa recipe

Pork chops with black bean salsa recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

This is a simple supper that is ready in mere minutes, and something different that all the family will appreciate! Perfect served with white, brown or even Spanish rice. You can always add more beans and salsa to make a heartier dish.

321 people made this

IngredientsServes: 4

  • 4 bone-in pork chops
  • ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 (400g) tin black beans, with liquid
  • 200g tomato salsa
  • 1 tablespoon chopped fresh coriander

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Season pork chops with desired amount of pepper. Select a frying pan large enough to hold all four pork chops in a single layer. Heat oil in frying pan over medium-high heat. Brown pork chops on both sides.
  2. Pour un-drained beans and salsa over pork chops and season with coriander. Bring liquid to the boil, reduce heat to medium-low and cover. Simmer until pork chops are cooked through, about 20 to 35 minutes depending on chop thickness. If unsure of time, cut a pork chop in half to verify there is no pink left.

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Reviews & ratingsAverage global rating:(545)

Reviews in English (405)

by jakenlaura2002

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.-22 Feb 2009

by Lynda

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.-04 Feb 2009

by Somertyme08

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!!-08 Feb 2009

West Indies Pork Chops with Black Bean-Mango Salsa

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. When British colonists got a taste, they devoured this alternative to their usual fare of meat boiled in iron pots, and they improved on it by bringing domesticated pigs to the party. The term evolved into barbecue.

Find the most delicious recipes here

In a small bowl mix all of the dry ingredients. Stir well to combine.

In a large bowl add the can of Black Beans including all of the liquid in the can.

To the Black Beans add the Cilantro, can of Red Salsa, and 3 or 4 pinches of the dry ingredient mixture.

Lay out the 4 Pork chops on a cutting board or counter top.

Season both sides generously with the remaining dry ingredient mixture

If you have any of the mixture left simply add it to the black bean mixture.

In a large fry pan over medium/High heat, brown the seasoned chops until they are golden in color.

Using a ladle add all of the black bean mixture over each chop covering them thoroughly.

Cover the fry pan and reduce the heat to medium low until the black bean mixture reduces to a simmer.

Simmer for 1 hour until the pork chops are tender.

Turn off the heat, uncover and let sit for approximately 10 min until the liquid thickens.

Serve over cooked white rice, with broccoli.

I find that the absolutely best way to cook corn on the grill is by leaving it in the husk and placing it directly onto the grill. This process steam grills your corn ensuring that it is cooked through and extremely tender. The most important piece is that when you shuck it, all of the silk comes off with the husk leaving no string material on the cob.

Corn takes about 20 minutes to grill at around 450° so after 15 minutes of the corn cooking, add on the remaining vegetables to cook for 5-7 minutes. Try letting the corn sit for 5 to 7 minutes at room temperature before shucking because it will be hot.

Diabetic Enjoying Food

1 garlic clove, minced
1/4 tsp salt
pinch freshly ground black pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
pinch red pepper flakes
1 tbsp canola oil
1 can (19-oz) black beans, drained, rinsed
1 cup chunky salsa (watch sugar content)
1/2 cup frozen whole kernel corn, thawed
1/4 cup chopped cilantro
Low-fat sour cream or plain Greek yogurt, optional

In a small bowl combine the garlic, salt, pepper, chili powder, cumin, oregano, and pepper flakes to make a rub. Rub this mixture all over the pork chops.

Heat the oil in a large heavy skillet over medium-high heat and add the chops. Cook the pork chops 5 minutes per side, lowering heat if necessary. Remove the chops to a plate. Remove fat and bits from the pan and return the chops with any juices on the plate.

Add the beans, salsa, and corn to the skillet. Bring mixture to a boil, reduce heat, simmer 10 to 15 minutes until sauce is hot and chops are cooked through. Remove to serving platter and sprinkle with the chopped cilantro. Add a dollop of sour cream, if desired.

Chili-Rubbed Pork Chops with Black Bean Salad

Juice 1 lime half into a bowl. Whisk in 1/4 cup EVOO and 3/4 teaspoon chili powder season with salt and pepper. Stir in the black beans, bell pepper, scallion and cilantro. Let stand, stirring occasionally, until ready to serve.

Halve the avocados lengthwise and pit (but dont peel). Rub the cut surface with another lime half.

Preheat a large grill pan over medium-high heat. Drizzle the pork chops with EVOO and rub with the remaining 1 tablespoon chili powder season with salt and pepper. Grill, turning once, until cooked through but still juicy, 6 to 8 minutes transfer to a plate and cover to keep warm. Grill the remaining 2 lime halves cut side down until lightly charred, 1 to 2 minutes squeeze over the pork chops.

Using a sharp knife, cut the avocados (still in the skin) lengthwise into 1/2-inch-wide slices using a large spoon, scoop the slices out of the skin. Grill the slices until grill marks appear on one side, 1 to 2 minutes. Arrange the slices grilled side up over the black bean salad and serve with the pork chops.

Cayenne Glazed Pork Chops with Black Bean Salsa

A spicy and sweet glaze paired with a Southwestern black bean salsa makes these cayenne glazed pork chops a delicious choice for an easy weeknight meal.

During the week, I try to keep my dinners simple. When I get home most nights after 7pm, the last thing I want to do is spend an hour in the kitchen. These cayenne glazed pork chops can be prepared and on the dinner table in less than 30 minutes! It&rsquos the perfect recipe to add to our rotation!

The cayenne glazed pork chops stay juicy and tender thanks to the new Smithfield All Natural Pork Chops found at Walmart. Smithfield All Natural Fresh Pork is farm raised and steroid and hormone free. You won&rsquot find anything artificial in this pork.

Conveniently located in the meat cases at Walmart, Smithfield All Natural Fresh Pork makes dinner time easy for you and healthy for your family. The next time you are at Walmart picking up groceries, be sure to check out the variety of cuts Smithfield® has to offer.

And because saving money is kind of my thing, here is a .75 off coupon from Ibotta that you can use to purchase Smithfield All Natural Fresh Pork on your next trip to Walmart.

Preparing the cayenne glazed pork chops really is quick and easy. Just add a few ingredients together in a bowl to create a spicy and sweet rub, coat the pork chops and throw them on the grill.

The black bean salsa is just as quick! The hardest part is chopping up the tomatoes, onion and cilantro. Spoon some of the black bean salsa over the cayenne glazed pork chops and serve with wild rice for a well-balanced dinner.

What I love most about this black bean salsa, besides the flavor combination, is the fact that it is so versatile! Use the leftovers as a snack, or in homemade burrito bowls the next day.

Another quick and easy favorite meal at our house. My kids don’t really eat the beans, which I guess is why there are always lots of beans leftover. My kids do eat the pork chops, however, and that’s good enough for me.

Pork Chops with Black Beans


4-6 pork chops, boneless, cut 3/4″ thick
1 tsp garlic salt
1/2 tsp pepper
2 TBSP olive oil
1 (15 oz.) can black beans, rinsed and drained
1 cup salsa
1 TBSP fresh cilantro, chopped

  1. Season pork chops with garlic salt and pepper.
  2. Heat oil in a large skillet over medium heat. Cook pork chops in the skillet until browned, about 4 minutes on each side. Remove the pork chops from the skillet.
  3. In the same skillet, combine the beans, salsa and cilantro.
  4. Now, put the pork chops back into the skillet and bring to a boil. Reduce heat and simmer, covered for 5 to 6 minutes or till no pink remains and juices run clear.

Additional Notes:

  • The fresh cilantro really livens up the meal. However, I don’t always have it in the house. Instead I may add a little dried coriander, and top with chopped avocado.
  • Serve with rice.
  • This is a recipe I modified from “Better Homes and Gardens New Cookbook.” After nearly 80 years in publication (with many variations and updates along the way), it’s still a great cookbook.

Cooking black beans:

I also want to share with you that as a child I did not like black beans! Yup, that's right, I didn't. I learned to like them in my 20's. Life has a sense of humor, and now black beans are one of my favorite things to eat. When making black beans, I always season them with my homemade recaito and sofrito which I keep frozen in ice cube trays ready to go. I also use the canned black beans because it cuts down on the cooking time considerably. My black bean recipe below is my super fast one, made in the microwave. If you have some time I have a stove top version too. I like to take two slices of bacon cut into small pieces and about ½ cup of finely chopped onion. Sauté them in a sauce pan until the bacon is just cooked and the onions are translucent. Add the beans and other ingredients listed below and simmer until you are ready to serve.

Jamaican Pork Chops with Pineapple Black Bean Salsa

Fresh Choices, by Rochelle Davis, David Joachim
Despite the fancy name, this recipe is ready from start to finish in about 20 minutes. Look for Jamaican jerk seasoning in the spice aisle of your supermarket. If you like your food really spicy, add some chopped habanero peppers or habanero hot sauce along with the bell peppers.
Makes 4 servings

• 2 tablespoons peanut oil or extra-virgin olive oil
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons Jamaican jerk seasoning
• 4 pasture-raised or organic center-cut pork loin chops, 3/4" thick
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 can (8 ounces) crushed pineapple
• 1½ cups cooked or canned black beans
• 1/2 organic red bell pepper, seeded and chopped

Heat the oil in a large, deep skillet over medium-high heat.

Mix together the flour and jerk seasoning in a shallow dish.
Dredge the chops in the flour mixture to coat evenly, shaking off any excess.
Cook in the hot pan until browned on both sides, about 3 minutes per side.
Remove to a plate and cover with foil to keep warm.

Stir the brown sugar, vinegar, and any remaining flour mixture into the pan. Bring to a boil over high heat.
Stir in the pineapple (with juice), beans, and pepper.
Add the chops back to the pan.
Reduce the heat to low, cover, and simmer until the chops register 160°F on an instant-read thermometer and the juices run clear, about 10 minutes.

Nutrient Boost:
Garnish with chopped scallions and serve with mashed sweet potatoes

Watch the video: Schweinekotelett vom Grill. So lecker ist ein Schweinekotelett vom Grill (July 2022).


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