I thought this recipe was really good. We had 2 huge bone in pork chops and left everything else the same. We made them on the grill and they were juicy and flavorful. I'd definitely make these again. The kids didn't like the spice from the red pepper. The beans are great too!
Cowboy Pork Chops and Pinto Beans
More From Oxmoor House
Amount per serving
- Calories: 317
- Calories from fat: 34%
- Fat: 12.1g
- Saturated fat: 3.7g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 28.6g
- Carbohydrate: 22.6g
- Fiber: 1g
- Cholesterol: 72mg
- Iron: 0.0mg
- Sodium: 415mg
- Calcium: 0.0mg
- 4 (6-ounce) center-cut loin pork chops
- 2 teaspoons ground cumin, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- Vegetable cooking spray
- 1 (16-ounce) can pinto beans, undrained
- 1/2 cup salsa
- 1/4 cup barbecue sauce
- 2 green onions, sliced
- Trim fat from chops. Sprinkle both sides of chops with 1 teaspoon cumin, garlic powder, ground red pepper, and salt.
- Place chops on rack of a broiler pan coated with cooking spray. Broil chops 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side.
- While chops broil, combine remaining 1 teaspoon cumin, beans, and remaining 3 ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes, stirring occasionally. Serve chops with beans.
Note: These chops are especially good grilled. Grill 4 minutes on each side over medium-hot coals (350° to 400°).
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