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Southwestern Pork Chops

 Southwestern Pork Chops
This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.—Vicki L. Blaine, Plymouth, Michigan
4 ServingsPrep/Total Time: 30 min.


  • 1 medium onion, chopped
  • 2 tablespoons olive oil, divided
  • 1-1/2 teaspoons minced garlic
  • 2 cans (14-1/2 ounces each) diced tomatoes, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup chicken broth
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes
  • 4 bone-in pork loin chops(1/2 inch thick and 6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice
  • 2 tablespoons minced fresh cilantro, optional


  • 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.

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Southwestern Pork Chops (continued)

Directions (continued)

  • 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. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 508 calories, 25 g fat (8 g saturated fat), 111 mg cholesterol, 683 mg sodium, 25 g carbohydrate, 7 g fiber, 43 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.