Rice, Black Beans and Pork Chops: a typical Latin American or Caribbean meal that is rich in flavors, and also nutritious. This is by far one of my favorite comfort foods. The Spanish word for pork chops is “chuletas.” My husband, just to kid around pronounces it “shoo letha”, which he says sounds like shoe leather! He is just kidding of course, he actually loves them. This is a meal that is easy to prepare, especially if you have a rice cooker and a microwave oven. If you don’t own either, don’t worry, you can still make this delicious meal in about 30 minutes. This is one of the meals I go when I am pressed for time. Who isn’t pressed for time these days?
Now, I would like to begin by saying that every Latin American household I have dined in has their favorite way of preparing/seasoning black beans and pork chops. The black beans recipe on this blog, is one that I have been tweaking over the last 10 years or so.
I also want to share with you that as a child I did not like black beans! Yup, that’s right, I didn’t. I learned to like them in my 20’s. Life has a sense of humor and now black beans are one of my favorite things to eat. When making black beans, I always season them with my homemade recaito and sofrito which I keep frozen in ice cube trays ready to go. I also use the canned black beans because it cuts down on the cooking time considerably.
I prefer to use the thin pork chops because they cook faster and in my opinion will not dry out. They key seasoning here is Adobo, the seasoning of choice for most Latin American and Caribbean dishes. In Spanish adobo is basically a seasoning or marinade. It consists of a mixture of spices, namely salt, cumin and pepper. Some variations contain herbs like cilantro, and/or oregano. Someday I hope to brand my own adobo blend, but for the time being I use Goya which makes a flavorful and affordable product.
Rice, Black Beans and Pork Chops
A classic Latin American dinner of pan seared pork chops or chuletas with seasoned black beans and rice. The pork uses adobo seasoning and the bean have a combination of sofrito and recaito for a truly authentic meal popular in Cuba and many other Latin countries including my home country of Panama.
- 1 cup long grain white rice
- 1 3/4 cup water
- 1/2 tsp. Kosher salt
- 3/4 Tbsp. olive oil
- 8 pork chops small and thinly sliced
- 1 Tbsp adobo
- 1 Tbsp canola oil
For the beans (Microwave directions)
Place beans in a microwave safe bowl. Add all ingredients and stir. Cover and cook for 2 minutes on high. Set aside covered for about 5 minutes. Uncover and stir.
For the rice:
If using a rice cooker, follow rice cooker instructions.
For the pork chops:
Place pork chops on a rectangular Pyrex dish and sprinkle evenly on both sides with the adobo seasoning. Let them sit for about 5 minutes.
Cook on a hot skillet for about 2 minutes on each side, until they are brown.
*You can serve the dish with lime wedges, they are a nice accent to the pork.