Black Beans With Pork Chops Recipes

PORK CHOPS & MUSTARDY BUTTER BEANS

Steps:

• Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
• Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
• Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.

BLACK BEANS AND PORK CHOPS

Steps:

• Season pork chops with pepper.
• 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).

PORK CHOPS WITH RICE AND BEANS

Steps:

• Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
• Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
• Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
• Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.

SOUTHWESTERN PORK CHOPS

Steps:

• In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

PORK AND BLACK BEAN STEW

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
• Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

SPICY PORK CHOPS WITH BLACK BEANS

Steps:

• Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
• Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
• Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
• Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.

PORK CHOPS WITH GARLIC BLACK BEAN SAUCE

Steps:

• In a large pan, brown both sides of pork chops in oil.
• Stir together chicken broth and Garlic Black Bean Sauce and add to pan.
• Cover and simmer for 45 minutes.
• Transfer chops to a serving dish, leaving sauce in the pan.
• Stir together water and corn starch; add to sauce and cook until thickened a bit.
• Pour thickened sauce over chops and serve.

BLACK BEANS AND RICE WITH ADOBO PORK CHOPS RECIPE

Steps:

• In a sauce pan on medium heat cooked the diced bacon until just about crispy on the edges.
• Add the onion and cook until translucent, stirring frequently.
• Add the recaito and sofrito then continue to sauté and stir until fragrant. About 1 minute. Stir in the black bean until well combined.
• Add the cumin, oregano, chili powder and just enough water to cover the beans. (Approximately 1.5 cups.) Turn the heat to low and simmer for another 5 minutes stirring occasionally. Simmer until the sauce thickens and add salt to taste.
• After 5 minutes you can turn off the heat and keep covered until ready to serve.
• If using a rice cooker, follow rice cooker instructions. Be sure to rinse the rice.
• Place pork chops in a rectangular Pyrex dish and sprinkle evenly on both sides with the adobo seasoning. Let them sit for about 5 minutes.
• Cook on a hot skillet for about 2 minutes on each side, until they are brown. They should reach an internal temperature of 145° F.
• *You can serve the dish with lime wedges, they are a nice accent to the pork.
• Omit the bacon and onions then place the black beans, sofrito, recaito, cumin, oregano, chili powder in a microwave safe bowl.
• Add enough water to cover the beans. Microwave on high power for 2 minutes. Set aside for 5 minutes covered. Uncover and stir when ready to serve.

PORK CHOPS IN BLACK BEANS

Steps:

• sprinkle chops with a little salt and chili powder, sear both sides in a super-hot pan
• Rinse a can of black beans and pour it over the top.
• Pour a 1/2 cup of your favorite salsa on top of this.
• Cover with a lid.
• turn the heat down to low and cook for 15-20 minutes depending on the thickness of the chop, they can also be put in the oven at about 325 for 20 minutes or so if you prefer, or if they're really thick.
• When they come out, sprinkle some sharp cheddar and chopped green onion on them.

MEXICAN PORK AND BLACK BEANS

Steps:

• Soak beans over night and drain.
• Put beans into cast iron pot.
• Toss pork with chilli powder, cumin, coriander and salt.
• Lightly brown onion and garlic with pork in ungreased skillet.
• Mix tomatillos into crockpot.
• Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
• Serve with rice and garnish with coriander.

PORK CHOPS WITH BAKED BEANS

Steps:

• In a greased 13-in. x 9-in. baking dish, combine the beans and tomato sauce. In a skillet, brown pork chops on both sides in oil; place over the beans. In a bowl, combine the brown sugar, ketchup and mustard; pour over chops. Top each with an onion and lemon slice. Cover and bake at 350° for 40-45 minutes or until meat juices run clear.

BLACK BEANS WITH PORK CHOPS

Steps:

• Pre-heat Broiler.
• Rub chops with pepper and garlic, broil until done, turning occasionally.
• In lg. skillet heat oil over medium heat.
• Add beans saute approximately 2 minutes.
• Add Garlic Powder, chili powder and cumin, saute 2 minutes more.
• Add salsa and cilantro.
• Bring to boil, reduce heat, cover and simmer for 5 minutes.
• Place chops on 4 plates, top with 1/4 of the bean mixture and a dallop of Plain Yogurt.

PORK CHOPS AND BEANS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chops on both sides. Transfer to a 3-qt. slow cooker. Discard drippings, reserving 1 tablespoon drippings in skillet. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute. Stir in chili sauce, brown sugar and mustard. Pour over chops., Cook, covered, on low 4 hours or until meat is almost tender. Stir in beans. Cook, covered, 1 to 2 hours longer or until heated through.