Pork Chops With Rice and Beans
Pork Chops With Rice and Beans might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.18 per serving. One serving contains 658 calories, 47g of protein, and 23g of fat. 7 people found this recipe to be tasty and satisfying. This recipe from Foodnetwork requires apple cider vinegar, rice, green bell pepper, and canned tomato sauce. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns an amazing spoonacular score of 86%. Similar recipes include Pork Chops with Green Beans and Rice, Pork Chops with White Beans, and Lima Beans and Pork Chops.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1 tablespoon apple cider vinegar
8 thin boneless or bone-in pork chops (2 to 2 3/4 pounds)
1 15-ounce can black beans (not drained or rinsed)
1 8-ounce can tomato sauce
6 cloves garlic, chopped
1 green bell pepper, diced
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 onion, diced
1 cup converted (parboiled, not instant) white rice
Equipment:
broiler
pot
bowl
broiler pan
Cooking instruction summary:
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. Photograph by Antonis Achilleos
Step by step:
1. Preheat the broiler.
2. Heat the olive oil in a medium pot over medium-high heat.
3. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes.
4. Add the tomato sauce and 1/2 cup water and bring to a simmer.
5. Set aside about half of the tomato sauce mixture in a bowl.
6. Add 3/4 cup more water and the rice to the pot and bring to a boil.
7. 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.
8. Remove from the heat and let sit, covered, 5 more minutes.
9. 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.
10. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
11. 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.
12. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
