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
- Season pork chops with garlic salt and pepper.
- 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.
- In the same skillet, combine the beans, salsa and cilantro.
- 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.
- 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.