An image showing the Mexicali Pork Chops with Black Beans

Mexicali Pork Chops with Black Beans

Recipe courtesy of National Pork Board. For more information about pork, visit To download a Spanish translation of this recipe click here.
Course: Entrée
Cuisine: Latin
Bean type: Black Bean
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 370kcal
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  • 4 6-ounce boneless pork loin chops ¾-inch thick
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup tomato salsa
  • 1 4-ounce can chopped green chiles undrained
  • 1 tablespoon cilantro chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • vegetable oil
  • sour cream optional


  • In a medium bowl combine black beans, salsa, chiles, cilantro, chili powder and pepper. Set aside.
  • Heat a large skillet over medium-high heat.
  • Brush chops lightly with oil and brown 1-2 minutes on each side; remove chops.
  • Add bean mixture to skillet; bring to boiling.
  • Return chops to skillet; cover tightly and cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest time.
  • Serve chops with bean mixture and with sour cream, if desired.


Photo by Alice Henneman, MS, RD


Serving: 1g | Calories: 370kcal | Carbohydrates: 24g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 710mg | Potassium: 1135mg | Fiber: 8g | Sugar: 4g | Calcium: 55mg | Iron: 2.9mg