Southwestern Pork Chops

Name: Southwestern Pork Chops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Vicki Blaine

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 15, 2022

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

Can you freeze Southwestern Pork Chops?

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.

TEST KITCHEN APPROVED

Southwestern Pork Chops

2 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:15 min

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Ingredients

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

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Directions

1
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.

2
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.