Caribbean Style Pork Chops with Black Beans

Caribbean Style Pork Chops with Black Beans - ateaspoonofhappiness.com

Happy Labor Day Weekend everyone! Hope you’re all enjoying yourselves and the rest of your summer. I’m heading up north today – that’s Wisconsin lingo for any place north of where you live where you can spend time doing outdoorsy activities such as fishing, waterskiing, hunting or snowmobiling, etc – to my friend’s cottage to take in some sun and possibly attempt some water sports. There’s also supposed t obe a place up there with some really outrageous bloody marys so hopefully I’ll be having one of those as well. Really I’m just cramming in the most ‘summer’ I can in the next few weeks. For some reason it feels like the whole season just slipped through my fingers and disappeared.

Caribbean Style Pork Chops with Black Beans - ateaspoonofhappiness.com

This recipe just screams summer to me. I got it from my sister a few weeks ago, and I love it. It’s quick, easy and full of Latin flavors – and topped with cilantro. Plus, its a new way to eat pork chops – and who doesn’t need a new pork chop recipe? Serve it with some fresh vegetables and a little bit of rice and you have perfect meal.

More delicious pork recipes: orange pork stir fry / sausage and spinach stuffed shellsslow cooker pork and sauerkraut / pork pad thai / ground pork banh mi wraps

Caribbean Style Pork Chops with Black Beans - ateaspoonofhappiness.com


Caribbean Style Pork Chops with Black Beans

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


  • 6 boneless pork chops
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon all-spice
  • 1/2 teaspoon salt
  • 2 teaspoon olive oil
  • 1 large red onion, chopped
  • 6 garlic cloves, minced
  • 1 26-ounce can black beans, drained and rinsed
  • 3/4 cup chicken broth
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • Orange slices, for garnish


  1. In a small bowl, stir together cumin, coriander, thyme, all-spice and salt.
  2. Rub spice mixture onto dry pork chops.
  3. In a large skillet over medium heat, cook the pork chops until browned – about 3 – 5 minutes per side, depending on thickness.
  4. Transfer pork chops to a platter and tent with foil.
  5. Heat olive oil in the skillet.
  6. Add onions and sauté until translucent – about 5 minutes – stirring occasionally.
  7. Add garlic and continue cooking for about 1 minutes.
  8. Add beans, chicken broth and lime juice and continue cooking, stirring occasionally, until beans are heated through – about 3 – 4 minutes.
  9. Top pork chops with bean mixture and top with cilantro before serving.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Recipe adapted from The Good Housekeeping Cookbook.

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  • Reply
    Vernon Pounds
    January 6, 2019 at 10:29 pm

    The Flavors are amazing.. I added in Asparagus and mushrooms, to the bean mixture. It was incredible!!

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