Cowboy Pork Chops and Pinto Beans

Recipe from Oxmoor House

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Nutritional Information

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


  1. Trim fat from chops. Sprinkle both sides of chops with 1 teaspoon cumin, garlic powder, ground red pepper, and salt.
  2. 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.
  3. 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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