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^[2]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.

For more gluten-free meal ideas, check out What’s For Dinner Wednesday ^[3] at the Gluten-free Homemaker ^[4].

Pork Chops with Black Beans

Ingredients:

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

Directions:

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. ^[5]
• 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.