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Mexicali Pork Chops with Black Beans
Source: National Pork Board

Browned pork chops with a black bean salsa.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 306.5
Total Carbs 18.8 g
Dietary Fiber 6.1 g
Sugars 2.0 g
Total Fat 10.8 g
Saturated Fat 2.7 g
Unsaturated Fat 3.8 g
Potassium 435.9 mg
Protein 30.2 g
Sodium 710.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 3 Meat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  whole loin lean pork chops
15 oz  canned black beans
1 cup  Salsa, mild
4 oz  canned green chili peppers
1 tbsp  fresh cilantro
2 tsp  chili powder
0 1/4 tsp  black pepper
1 tbsp  vegetable oil
3 tbsp  sour cream
  1. In a medium bowl combine black beans, salsa, chilies, cilantro, chili powder, and pepper. Set aside. Heat a large skillet over medium-high heat.
  2. Brush chops lightly with oil and brown on each side, remove chops.
  3. Add bean mixture to skillet and bring to a boil.
  4. Return chops to skillet, cover tightly and cook over low heat for 5 to 6 minutes or until chops are just done. Serve chops with bean mixture and sour cream if desired.

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