Latin American pork chops with black beans and rice
5 from 1 vote

Latin Style Black Beans and Rice with Adobo 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. 

Course Main dish
Cuisine Latin American
Keyword adobo, chops, chuletas, frijoles, pork, recaito, sofrito
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: Change to adjust-> 8 servings
Calories 399 kcal



  • 1 cup long grain white rice
  • 1 3/4 cup water
  • 1/2 tsp. Kosher salt
  • 3/4 Tbsp. olive oil

Black Beans:

Pork Chops:

  • 8 pork chops small and thinly sliced
  • 1 Tbsp adobo
  • 1 Tbsp canola oil


  1. For the beans (Microwave directions)
  2. 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.
  3. For the rice:
  4. If using a rice cooker, follow rice cooker instructions.
  5. For the pork chops:
  6. 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.
  7. Cook on a hot skillet for about 2 minutes on each side, until they are brown.
  8. *You can serve the dish with lime wedges, they are a nice accent to the pork.
Nutrition Facts
Latin Style Black Beans and Rice with Adobo Pork Chops
Amount Per Serving
Calories 399 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 89mg30%
Sodium 584mg25%
Potassium 727mg21%
Carbohydrates 32g11%
Fiber 5g21%
Protein 35g70%
Vitamin A 10IU0%
Vitamin C 0.2mg0%
Calcium 35mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.